Yoshihiro JOUSAKU Usuba Edo (Eastern Style) – Yasuki White Steel #2 (Shirogami #2) Hongasumi Finish Japanese Single-Bevel Vegetable Knife

This Yoshihiro JOUSAKU Usuba Edo (Eastern Style) is crafted from Yasuki White Steel #2 (Shirogami #2), a high-purity Japanese carbon steel widely used in professional kitchen knives. It is known for its exceptional sharpness and ease of sharpening, allowing precise edge refinement for traditional Japanese vegetable preparation.

White Steel #2 is highly valued for its fine grain structure and ability to achieve extremely sharp edges, making it ideal for chefs who require precision in delicate vegetable cutting.

The Usuba is a traditional Japanese single-bevel vegetable knife designed specifically for katsuramuki (rotary peeling), slicing vegetables, and intricate garnish work. The Edo (Eastern) style features a rectangular blade shape commonly used in eastern Japan.

It is a right-handed single-bevel knife designed for professional use. The handle is made from Magnolia wood with a Buffalo horn bolster, providing durability and a stable, traditional Japanese balance.

Compared to Blue Steel, White Steel offers superior sharpness potential and easier sharpening, making it preferred by chefs who prioritize precision in vegetable preparation.
Main photo images show 210 mm's.

*Definition of Blade Length: the Length from top edge of the blade(tip) to Root of the steel(Machi),not top edge of the blade(tip) to the end(Ago).

** This is made of Carbon Steel, not Stainless Steel. Please be sure to keep DRY after use or it may get rust.

===IMPORTANT notes before purchase!!!=== 

1.Import duties, taxes(VAT, GST, etc.) and Handling Charges are not included in the item price or shipping charges. These charges are the buyer's responsibility.

2. Please check with your country's customs office to determine what these additional costs will be prior to purchasing.

We cannot accept any return or cancellation, due to such duties unpaid in your country.