Yoshihiro JOUSAKU Usuba Edo (Eastern Style) – Yasuki White Steel #2 (Shirogami #2) Hongasumi Finish Japanese Single-Bevel Vegetable Knife Blade Length:210 mm Japan Remarks :Due to all

Japan Remarks :Due to all hand-made items

achieved through the addition of elements such as cobalt

Its compact and sturdy blade shape provides excellent control for detailed poultry preparation

is required to maintain performance and appearance

VG-10 is a high-quality Japanese Stainless Steel widely used in premium kitchen knives

Yoshihiro JOUSAKU Usuba Edo (Eastern Style) – Yasuki White Steel #2 (Shirogami #2) Hongasumi Finish Japanese Single-Bevel Vegetable Knife Blade Length:210 mm Japan Remarks :Due to allThis 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