Yoshihiro Shiroko 7'' Edo Usuba Japanese Vegetable Chef's Knife

Feature Rundown

Handcrafted Yoshihiro Kasumi Knives

Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high-quality knives that offer exceptional performance at exceptional value. Constructed from White Steel #2, with a hardness on the Rockwell scale of 62-63, and forged with iron, these knives feature beautiful mist patterns known as Kasumi.

The Edo Usuba: An Essential Tool for Every Chef

The traditional Japanese vegetable knife, Edo Usuba, is one of the most sought-after knives. Fast becoming a new essential companion to the popular chef's knife, the Edo Usuba is reminiscent of a small cleaver. Its blunt tip makes it perfect for tasks like removing the eye from a potato. This knife excels in chopping root vegetables and slicing delicate tomatoes, making it a versatile addition to any kitchen.

Handcrafted in Japan with Traditional Techniques

Our Usuba is carefully handcrafted in Japan using traditional techniques. The blade has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi ensures minimal damage to the surface and cells while cutting, preserving the texture and taste of your food. The Uraoshi, a thin, flat rim surrounding the Urasuki, enhances the blade's strength at its vulnerable edges.

Durable and Handcrafted Comfort

The Edo Usuba is meticulously crafted with a traditional Japanese Wa-style handcrafted D-shaped handle that is lightweight and ergonomically designed for seamless use. To complement its beauty and functionality, a protective wooden sheath called a Saya is included, ensuring the knife is well-protected and enhancing its appearance when not in use.

Proudly Made in Japan, Not Mass Produced

Every knife from Yoshihiro is a unique one-of-a-kind work of art, handcrafted by master artisans with unwavering precision and care.

Proper Care and Maintenance

Traditional Japanese knife making values a sharp edge, requiring meticulous care. Sharpening and honing should be done with only water whetstones. Hand wash and dry immediately, especially after working with acidic ingredients. Avoid using the knife on bones, nutshells, or frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

By incorporating these care instructions, you can ensure that your Yoshihiro Edo Usuba knife remains a reliable and beautifully crafted tool for years to come.