Yoshihiro JOUSAKU Usuba Edo (Eastern Style) 180 mm – Yasuki White Steel #2 (Shirogami #2) Left-Handed Hongasumi Finish Japanese Single-Bevel Vegetable Knife vanadium Brand Goh Umanosuke Yoshihiro 郷右馬允義弘

Brand Goh Umanosuke Yoshihiro 郷右馬允義弘 Blade Type Kiritsuke Style Yanagiba /Single bevel for Right Handed Blade Material Yasuki Blue Steel #2 Series AOGASUMI(青霞） Blade Length 270 mm/10

Brand Goh Umanosuke Yoshihiro 郷右馬允義弘 Blade Type Yanagiba Knife/Single bevel for Right Handed Blade Material Yasuki White Steel #2 Series JOUSAKU 上作 Blade Length 210 mm/8

Handle Non-Slip Checked Handle(18-8 Stainless Steel)  *Definition of Blade Length:the Length from top edge of the blade to the end

Combining modern stainless steel performance with traditional Sakai craftsmanship

rub the whetstone(especially around deformed parts) with this stone by slotted surface at first

Yoshihiro JOUSAKU Usuba Edo (Eastern Style) 180 mm – Yasuki White Steel #2 (Shirogami #2) Left-Handed Hongasumi Finish Japanese Single-Bevel Vegetable Knife vanadium Brand Goh Umanosuke Yoshihiro 郷右馬允義弘This Yoshihiro JOUSAKU Usuba Edo (Eastern Style) is crafted from Yasuki White Steel #2 (Shirogami #2), a high purity Japanese carbon steel widely used in professional kitchen knives. It is known for its exceptional sharpness and ease of sharpening, allowing precise edge refinement for traditional Japanese vegetable preparation. White Steel #2 is highly valued for its fine grain structure and ability to achieve extremely sharp edges, making it ideal