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Specification
Brand : Yoshihiro
BulletPoint1 : Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi.
BulletPoint2 : One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Edo Usuba. The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes.
BulletPoint3 : Handcrafted in Japan with traditional techniques, our Usuba 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 allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
BulletPoint4 : Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
BulletPoint5 : Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
CareInstructions : Hand Wash
CareInstructions1 : Hand Wash
CareInstructions2 : No Dishwasher Safe
Color : Magnolia Handle
ConstructionType : Forged
ExternallyAssignedProductIdentifier : 4901601323757
ExternallyAssignedProductIdentifier1 : 700987965834
ExternallyAssignedProductIdentifier2 : 0700987965834
ExternallyAssignedProductIdentifier3 : 00843495004517
IncludedComponents : Nakiri Knife
IncludedComponents1 : Knife
IncludedComponents2 : Box
IncludedComponents3 : Knife Sheath
ItemLength : 7 inches
ItemName : Yoshihiro Shiroko High Carbon Steel Kasumi Edo Usuba Vegetable Japanese Chef's Knife (7'' (180mm), Magnolia Handle)
ItemPackageDimensions_Height : 10.414 centimeters
ItemPackageDimensions_Length : 48.514 centimeters
ItemPackageDimensions_Width : 10.16 centimeters
ItemPackageQuantity : 1
ItemTypeKeyword : usuba-knives
Manufacturer : YOSHIHIRO
Material : High Carbon White Steel
ModelName : Arcelor
ModelNumber : KKUSED180MH
NumberOfItems : 1
PackageLevel : unit
PartNumber : KES43072
Pattern : Vegetable Cutter, 6.5 inches (165 mm)
ProductDescription : Knife Features
→ Blade Material: High Carbon White Steel #2

→Edge Angle: Single Edged

→Grade: Kasumi

→Handle Shape: D-Shape

→Handle Material: Rosewood

→HRC:62-63

→Knife Style: Edo Usuba Vegetable Knife

→Stain Resistant: No

→Saya Cover: Magnolia Saya Knife Cover

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

Handcrafted in Japan with traditional techniques, our Usuba 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 allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.

Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
ProductSiteLaunchDate : 2013-06-28T00:00:00.000-07:00
Size : 7'' (180mm)
Style : Nakiri Cleaver Knife with Sheath
SupplierDeclaredDgHzRegulation : not_applicable
SupplierDeclaredDgHzRegulation1 : not_applicable
SupplierDeclaredDgHzRegulation2 : not_applicable
SupplierDeclaredDgHzRegulation3 : not_applicable
SupplierDeclaredDgHzRegulation4 : not_applicable
SupplierDeclaredDgHzRegulation5 : not_applicable
UnitCount : -0.01
UnspscCode : 52151702