Yoshihiro Hongasumi Blue Steel Edo Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle Other Accessories Fuji Four Seasons design

Fuji Four Seasons design

preserving the integrity of the ingredients

making these knives as much a visual pleasure as they are a culinary tool

bringing beauty and precision to every culinary experience

Fuji Crescent Moon Hamon Shiroko Honyaki Mirror Polished

Yoshihiro Hongasumi Blue Steel Edo Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle Other Accessories Fuji Four Seasons designThe Edo Usuba is reminiscent of a small cleaver, featuring a blunt tip that is especially useful for tasks like cutting the eye out of a potato. This knife is hefty enough to chop through tough root vegetables yet precise enough to thinly slice delicate tomatoes. Forged from High Carbon Blue Steel #2 with a HRC 63 64, this Hongasumi style knife boasts superior edge retention and the ability to take on a finer edge compared to Kasumi knives made from