Yoshihiro Inox Aus-8 Stainless Steel Stain Resistant Edo Usuba Japanese Vegetable Chef knife Shitan Handle (8.25 IN)

INOX Usuba Vegetable Knife with AUS-8 stainless steel blade

Single-edged blade

Handmade rosewood, Octagon-shaped handle

Lightweight and well balanced

Superior sharpness and durability

Handcrafted in Japan

Our Yoshihiro Inox Aus-8 Stainless Steel knives are also complimented with a traditional Japanese handle made of the very best Shitan Rosewood and affixed with double redwood bolster. A protective wooden sheath called a `Saya` encases each knife and adds to its appearance when not in use.

One of the most sought after of knives and fast becoming a new essential companion to the popular chef's 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. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional

Hand crafted in Japan with traditional techniques, the Yoshihiro INOX AUS-8 Deba Japanese Fish Fillet Chef Knife has a completely flat ground on front (shinogi), and a concave ground (urasuki) with a flat rim (uraoshi) on the back. As traditional Japanese knives and cutlery value sharpness, the hardness of the INOX AUS-8 stainless steel lets these tradesmen create a thin, sharp cutting edge on the blade. With its handmade, rosewood, Octagon-shaped handle,with  this knife is light and well balanced. This knife comes with a double redwood bolster, and a lacquered magnolia wood saya cover, which is easy to clean and resistant to stain and odor.