Yoshihiro Kasumi White Steel Edo Usuba Traditional Japanese
Yoshihiro Kasumi White Steel Edo Usuba Traditional Japanese
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. Our handmade Yoshihiro Kasumi knives are crafted by our master.
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. Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62, is forged with iron to create beautiful mist patterns called Kasumi.
The Yoshihiro Kasumi Edo Usuba Vegetable Chopping Japanese Knife with its cleaver shape and straight cutting edge-is perfect for chopping vegetables. This knife has been designed with a single-edge blade that makes full contact with the cutting surface in order to provide a clean cut through the vegetable's fibers. In traditional Kasumi craftsmanship, this knife was forged by layering softer steel over a hard steel core. The core, made of high carbon white steel #2, allows for superior sharpness and edge retention while the softer iron forged around it adds durability.
Hand crafted in Japan with traditional techniques, the Yoshihiro Kasumi Edo Usuba Vegetable Chopping Japanese Knife has a completely flat ground on front (shinogi), and a concave ground (urasuki) with a flat rim (uraoshi) on the back. As traditional Japanese knives and cutlery value sharpness, the hardness of the white steel #2 (62-63 HRC) lets these tradesmen make a thin, sharp cutting edge on the blade. It features the traditional, kasumi, mist-like pattern on the back of the blade, and comes with a shitan bolster, magnolia wood knife cover, knife oil, and rust eraser set. With its handmade, magnolia wood, D-shaped handle, this knife is well balanced.
Care & Sharpening:
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
| HRC | 62 | Handle Material | Magnolia | |
|---|---|---|---|---|
| Grade | Kasumi |
Bolster Material | Water Buffalo Horn (color varies) | |
| Stain Resistant | No | Handle Shape | D-Shaped | |
| Blade Material | White Steel #2 | Saya Cover | Magnolia | |
| Edge Angle | Single Edged |
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