Yoshihiro Kasumi White Steel Edo Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle sale The extended blade length also

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

offering versatility for a range of culinary challenges

providing a seamless experience in high-paced kitchen environments

Bolster Material:Triple Ring Water Buffalo Horn (color varies)

Yoshihiro Kasumi White Steel Edo Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle sale The extended blade length alsoThe 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