[TOP 5] Best Japanese Vegetable Knife: Review In Details 2022

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.

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.

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. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

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.

Grade : NSW Damascus / Knife Type: Santoku( Multipurpose Chef ) Knife

Steel Type: 46 Layers VG-10 Hammered Damascus High Carbon Stainless Steel

Blade: Double-Edged (50/50) / Blade Length: 7 IN (180mm)

Handle Material: Octagonal-Shaped Shitan Rosewood Bolster: Double Red wood

Hardness Rockwell C scale: 60 / Saya Cover: Natural Magnolia Saya Included

IN FRONT OF THE CUTTING BOARD - Itamae is an extremely prestigious title reserved for highly skilled sushi chefs. The Murray Carter Collection's Itamae Series proudly features premium materials and uncompromising craftsmanship.

Made for the Kitchen - An all-purpose knife suitable for preparing meat, vegetables, and fish, the Bunka Bocho literally means "cultural knife" because of its role in making traditional Japanese cuisine in the home.

Superior Blade Steel - The blades of Itamae Series knives are expertly crafted from laminated steel consisting of an Aogami Super Blue core clad between layers of SUS410 stainless steel.

Versatile - The elite blades of the Itamae Series are paired with traditional "wa-style"(octagonal) handles made from stunning burl G-10 and highlighted with black G-10 ferrules.

High Performance - Each Murray Carter knife are ground exceptionally thin and straight for superior cutting performance. They feature a signature "Carter Elbow", a distinctive taper from the spine to the point that reinforces the blade's tip.

Grade: Kasumi /Knife Type: Single edged Filet knife

Steel Type: White Steel #2 High Carbon Steel

Blade: Single-Edged

BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Octagonal Magnolia

Hardness Rockwell C scale: 62~63 Saya Cover : Included

VG 10 steel blade with 46 layers of damascus

Stainless steel finish

Octagonal Shaped Ambrosia Handle

Superior sharpness, durable, stain resistant

Handcrafted in Japan

Handcrafted in Japan