Yoshihiro Aonamiuchi Blue Steel Edo Usuba Japanese Vegetable Knife Shitan Rosewood Blue Steel making it ideal for the

making it ideal for the delicate task of eeling

This advanced combination of properties results in knives that deliver outstanding sharpness

The octagonal handle is made from magnolia wood and water buffalo horn

known as a Saya

Known as the Japanese all-purpose chef's knife

Yoshihiro Aonamiuchi Blue Steel Edo Usuba Japanese Vegetable Knife Shitan Rosewood Blue Steel making it ideal for theThe Edo Usuba is reminiscent of a small cleaver, featuring a blunt tip that proves invaluable for tasks like cutting the eye out of a potato. This robust tool is hefty enough to chop through heavy root vegetables, yet precise enough to thinly slice delicate tomatoes. The Ao Namiuchi, meaning Blue Wave Forged, refers to the stunning wave like patterns that appear on the blade when Blue Steel is carefully forged with iron, adding both aesthetic beauty