Yoshihiro Aonamiuchi Blue Steel Edo Usuba Japanese Vegetable Knife Shitan Rosewood

The Edo Usuba is reminiscent of a small cleaver, featuring a blunt tip that proves invaluable for tasks like cutting the eye out of a potato. This robust tool is hefty enough to chop through heavy root vegetables, yet precise enough to thinly slice delicate tomatoes. The Ao Namiuchi, meaning Blue Wave Forged, refers to the stunning wave-like patterns that appear on the blade when Blue Steel is carefully forged with iron, adding both aesthetic beauty and enhanced performance.

Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. Aoko Blue Steel, with a hardness of 64 on the Rockwell scale, is intricately forged with iron to create the mesmerizing wave-like patterns that are characteristic of this series. Achieving this level of craftsmanship requires a high degree of skill, blending exceptional performance with exquisite beauty. The term Namiuchi, meaning "wave forged," symbolizes the seamless blend of aesthetics and function that our artisans achieve in every knife.

Our Yoshihiro Aonamiuchi Blue Steel knives are complemented with a traditional Shitan Rosewood handle, affixed with a durable Ebony bolster. A Saya, a protective wooden sheath, is included to safeguard the blade and enhance its elegance when not in use.

The Edo Usuba, a revered Japanese vegetable knife, has become an essential companion to the chef’s knife. This knife, cherished for its ability to tackle tough root vegetables and delicately slice tomatoes, is designed to elevate even the simplest kitchen tasks. From prepping greens for a salad to chopping vegetables for a main dish, the Edo Usuba transforms every task into a refined, enjoyable experience. Beautiful and functional, this knife is an invaluable tool in any kitchen.