Yoshihiro Aonamiuchi Blue Steel Edo Usuba Japanese Vegetable Knife Shitan Rosewood

Yoshihiro Aonamiuchi Blue Steel Edo Usuba Japanese Vegetable Knife Shitan RosewoodThe Edo Usuba is reminiscent of a small cleaver, featuring a blunt tip that proves invaluable for tasks like cutting the eye out of a potato. This robust tool is hefty enough to chop through heavy root vegetables, yet precise enough to thinly slice delicate tomatoes. The Ao Namiuchi, meaning Blue Wave Forged, refers to the stunning wave like patterns that appear on the blade when Blue Steel is carefully forged with iron, adding both aesthetic beauty

perfect for cutting through meat

eliminating the need for a traditional pin

(Never put it in the dishwasher

Crafted from Ginsan semi-stainless steel

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This exquisite knife is complemented by a handcrafted premium Ebony wood handle

Whether you're preparing eel or other delicate proteins

Ideal for both home use and professional settings

attending a dinner party

followed by quenching in cool water

demanding kitchens while minimizing the hassle of oxidation

the Kujira Knife shines with its superior edge retention