YOSHIHIRO- Shiroko-Kasumi Usuba Chef Vegetable Knife 7.7" 195mm - MADE IN JAPAN Product Description:
- Grade: Kasumi / Knife Type: Usuba Knife
- Steel Type: Shiroko (white steel) High-Carbon Steel
- Blade: Single-Edged / Blade Length: 7.7" (195mm)
- BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Magnolia
- Hardness Rockwell C scale: 62-63
Product Description
Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron, it becomes less fragile. The Kasumi is easier to maintain than the Honyaki. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs.
Not Stain-Resistant*
About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. (BOLSTER COLOR -VARIES) ***We Ship Around the World**** New in Box Comes with Saya Cover
Customer Reviews
Most helpful customer reviews
0 of 0 people found the following review helpful.
best made and sharpest knife I've ever had
By Hassan Chebaro
I'm a restaurant cook and over the years, I've had a number of Henkels and Wusthof knives, but have gradually been replacing them with Shun and Miyabi.After having bought this usuba knife, I will gradually replace all my knives with Yoshihiro brand knives. I really can't emphasize how great this knife is. It arrived very sharp (and with fast delivery) and after a few runs on my waterstones, it was literally as sharp as a razor. I took it against the top of my arm and it took off every hair the same way a store bought shaving razor would. My Shuns and Miyabis can do the same after sharpening, but they don't maintain that edge for nearly as long as the Yoshihiro blade. The design, shape, and build of this Yoshihiro also makes it much easier knife to sharpen than the Miyabis I have (7000 Pro series). You can tell it was built for someone who would be sharpening it by hand. Just looking at it side by side with the Shuns and Miyabi, you can tell its a vastly superior knife. AND ITS IN THE SAME PRICE RANGE!I was slightly hesitant to buy a shiroko knife because I was worried about rust stains, but it hasn't been an issue at all. I just dry it off immediately after washing and its been in perfect condition.So like I said, its the best knife I've ever had and I will soon replace my whole set with Yoshihiro.P.S. You know that thing sushi chefs do with a daikon where they rotate it against the blade and turn into into one translucent sheet? I've tried that before with my other knives and it wasn't very easy and my product wasn't all that clean. I did it with this usuba and came out with some very professional looking results. It something that obviously needs practice, but you need a knife like this in order to make similar delicate cuts.
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