Our Yoshihiro Mizu Honyaki VG-10 Mirror Polished Usuba knives are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions.
Yoshihiro Mizu Honyaki VG-10 Gold Steel(HRC 63-64) knives offer the best of both worlds combining ancient Japanese sword making techniques with modern metallurgy. Composed of advanced high carbon stainless steel, VG-10 knives provide peace of mind in high paced environments.
Our Yoshihiro Mizu Honyaki VG-10 knives are also complimented with a traditional Japanese handle made of the very best Yew wood and affixed with a Water Buffalo horn bolster. A protective wooden sheath called a `Saya` encases each 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 chef’s 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.