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Yoshihiro Yellow Steel Kasumi Finish Kanto-style Usuba
Yoshihiro Yellow Steel Kasumi Finish Kanto-style Usuba
Yoshihiro Yellow Steel Kasumi Finish Kanto-style Usuba
Yoshihiro Yellow Steel Kasumi Finish Kanto-style Usuba
Yoshihiro Yellow Steel Kasumi Finish Kanto-style Usuba

Yoshihiro Yellow Steel Kasumi Finish Kanto-style Usuba

$4,700
Minus Plus
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Description

The prestigious "Goh Umanosuke Yoshihiro" from Sakai City, Osaka, presents the "Kasumi" series of knives, using Yellow Paper Steel as the core, sandwiched between iron layers and forged together.

The blade is meticulously polished with whetstones to showcase the misty Kasumi finish.

The "Kasumi" series offers a friendly price point, coupled with the craftsmanship of Yoshihiro, ensuring accurate proportions, excellent balance, and comfortable handling. We highly recommend this practical knife series for young craftsmen or beginners.

The shape of the Usuba is similar to a Nakiri, but the Usuba is a single-bevel blade. The Kanto-style Usuba has a squared-off tip, while the Kamagata Usuba has a sickle-shaped, curved tip resembling a traditional Japanese sickle.

Due to its single-bevel and thin, straight blade design, the Usuba is ideal for peeling daikon radish and making fine julienne cuts. The blade edge has a shallow angle, allowing for clean and precise cuts with exceptionally smooth slicing and high sharpness. It reduces resistance when cutting vegetables.

However, because the edge is so delicate, it is not recommended to use the Usuba for cutting hard vegetables like pumpkins, as this could damage or chip the blade. It is generally advised to choose an Usuba with a blade length between 18 cm and 24 cm.

Handle: octagonal Magnolia handle with PC ferrule
This product comes with a Magnolia wood Saya.

How to Maintain High Carbon Steel Knives

After use, simply wipe the knives dry. Please do not use a dishwasher to clean the knives. If you plan not to use the knives for an extended period, be sure to apply a thin layer of protective oil.

In the case of rust on the blade, you can use a rust eraser or a special 3M scrubber (only suitable for matte-finish knives). If there is minor rust on the mirror-finished parts, use rust removal paste and make sure to thoroughly remove any remaining residue with a Cleaning Naphtha to eliminate all chemical remnants from the blade.

Please use the knives for their intended purpose. Different knives are designed for slicing, chopping, or handling frozen foods. Do not use them for purposes beyond their intended use to avoid damaging the knives.

We highly recommend using EDCI's high-tech rust prevention spray to maintain your high carbon steel knives. EDCI rust prevention spray is made in the USA, non-toxic, environmentally friendly, poses no harm to the environment, and is non-flammable.

It is also a food-grade rust prevention spray, suitable for knives made of any type of steel. After spraying, it automatically forms a protective layer, and it can be used directly for cutting food without contaminating it. Users no longer need to worry about rust on their high carbon steel knives. EDCI is a game-changer for high carbon steel knife maintenance!

SKU: YWUS19501
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