Kaishin-Saku White Steel #2 Edo Usuba knife

Description

Specifications
Style: Edo-Usuba
Bevel: Single-edged
Steel Type: White Steel #2
Handle: Magnolia Wood
Bolster Material: Water Buffalo Horn
Saya cover: Magnolia Wood

Edo-Usuba
Edo-Usuba is vegetable knife for the professional Japanese chef.
Kamagata-Usuba is originated in Kanto region. The blade is wider and thin, allowing cutting hard vegetables such as carrots and used for delicate work such as Katsuramuki.