Our handcrafted Yoshihiro Aoko Blue Steel knives have an inner core made of high carbon Blue Steel #2 sandwiched in the traditional method of “Warikomi” between two layers of stainless steel. Hand hammering creates an indented pattern called “Tsuchime” which reduces friction and sticking. With a hardness on the Rockwell scale of 62-63, the inner core of Blue Steel #2 is prized for its high edge retention with a stainless steel exterior that is non corrosive and requires low maintenance.
Some of the sought after of knives and fast becoming a new essential companion to the preferred chef’s knife is the traditional Japanese vegetable knife referred to as the Usuba. Reminiscent of a small cleaver, 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.
Japanese knives will have to at all times be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and handle the blade of your knife, but it is usually the best tool to preserve and handle the prime quality steel that it is made of.
Grade : Hagane / Knife Type: Usuba (Vegetable)Knife
Steel Type: Aoko (Blue Steel#2) Warikomi
Blade: Double-Edged (50/50) / Blade Length: 6.5″ (160mm)
BOLSTER: Stain Resistance Steel / Care for Material: Western Style Black Pakka wood
Hardness Rockwell C scale: 62-63