Yoshihiro Hongasumi Blue Steel Edo Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle

The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. The Usuba is hefty enough to chop through heavy root vegetables with a blade that can thinly slice delicate tomatoes. Forged from High Carbon Blue Steel #2 with a HRC 63-64, this Hongasumi with a traditional single edged grind exhibit a better edge retention and an ability to take on a finer edge than the Kasumi made out of White Steel #2.

Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail. Our Yoshihiro Hongasumi knives are complimented with a traditional Japanese style handcrafted Rosewood handle and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Edo Usuba. The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

HRC	63-64		Handle Material	Rosewood
Grade	Hongasumi		Bolster Material	Ebony
Stain Resistant	No		Handle Shape	Octagonal
Blade Material	Blue Steel #2		Saya Cover	Magnolia
Edge Angle	Single Edged