Yoshihiro Kasumi White Steel Edo Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle sale offering versatility for a range

offering versatility for a range of culinary challenges

Japanese knives should always be sharpened and honed on premium-quality Japanese water stones to maintain their exquisite performance and longevity

excels in versatility

the VG-10 Hammered Damascus Series has become a perennial bestseller

The extended blade length also makes it versatile enough for various kitchen tasks

Yoshihiro Kasumi White Steel Edo Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle sale offering versatility for a rangeThe Edo Usuba is a traditional Japanese vegetable knife that resembles a small cleaver, featuring a blunt tip ideal for tasks such as cutting the eye out of a potato. The knife is robust enough to chop through heavy root vegetables while being precise enough to thinly slice delicate tomatoes. The blade is made from White Steel #2, with a hardness of 62 on the Rockwell scale, and is carefully forged with iron to create the distinctive mist like