Yoshihiro Aonamiuchi Blue Steel Edo Usuba Japanese Vegetable Knife with Yew HandleProduct Code: AOUSED195YH
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. Ao Namiuchi means Blue wave forged and refers to the beautiful wave like patterns on the blade that are formed when Blue Steel is forged with iron.
Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. Aoko Blue Steel with a hardness on the Rockwell scale of 64, is intricately forged with iron to create beautiful wave like patterns. It takes a very high degree of skill to create knives of exceptional performance with such exquisite beauty. Namiuchi means wave forged, and our master artisans blend aesthetics with the highest quality materials and and craftsmanship.
Our Yoshihiro Aonamiuchi Blue Steel knives are complimented with a traditional Yew handle affixed with a Ebony bolster, 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.
|Grade||Aonamiuchi||Bolster Material||Water Buffalo Horn (color varies)|
|Stain Resistant||No||Handle Shape||Octagonal|
|Blade Material||Blue Steel #1||Saya Cover||Magnolia|
|Edge Angle||Single Edged|
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