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.