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Yoshihiro Aonamiuchi Blue Steel Edo Usuba Japanese Vegetable Knife Shitan Rosewood

KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE *RECOMMEND FOR PROFESSIONAL ONLY*
Grade: Aonamiuchi / Knife Type: Edo Usuba
Steel Type: High Carbon Steel / Edge Angle: Single Edge

Description

Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with bizarre 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 best quality materials and and craftsmanship.

Our Yoshihiro Aonamiuchi Blue Steel knives are complimented with a traditional Shitan Rosewood Care for affixed with a Ebony bolster, and a protective wooden sheath referred to as a Saya is included, which protects the knife and adds to its appearance when not in use. Probably the most sought after of knives and fast becoming a new essential companion to the preferred chefs knife is the traditional Japanese vegetable knife referred to as the Edo Usuba.

The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for things like 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 most simple of tasks are elevated with a handcrafted knife that may be as beautiful as it is functional.

KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE
*RECOMMEND FOR PROFESSIONAL ONLY*

KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE *RECOMMEND FOR PROFESSIONAL ONLY*
Grade: Aonamiuchi / Knife Type: Edo Usuba
Steel Type: High Carbon Steel / Edge Angle: Single Edge
Bolster: Ebony / Care for Material: Octagonal Shitan Rosewood
HRC: 64 / Stain Resistant: No

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