Hand-forged with Aogami #2 steel, heat-treated to 61-62 HRC, this Edo usuba knife has a beautiful kasumi polish on the grind. Often used by professional Japanese chefs to cut vegetables, usuba is one of the essential traditional Japanese knives that appeared during Edo era. This knife is hand-forged by Igarashi Nori using awase construction. For right-handed use.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Goh Umanosuke Yoshihiro
- Workshop: Yamawaki Hamono
- Craftsman: Igarashi Nori 五十嵐 宣
- Knife Type: Edo Usuba
- Construction: Awase (Kasumi)
- Grind: Single Bevel (Right-handed)
- Hagane (Core Steel): Aogami#2 (Blue #2)
- Jigane (Cladding): Carbon Steel
- Hardness: 61-62 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Blade Length: 180mm (7.1")
- Blade Height (at heel): 45mm
- Spine Thickness
- Above heel: 3.7mm
- Middle: 3.3mm
- Shape: Hachikaku (Octagonal)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Black Buffalo Horn
- Length: 134mm
- Overall Length: 316mm
- Weight: 178g (6.28oz)
- Hand Chiselled Mark (Front): In Japanese Kanji "Goh Umanosuke Yoshihiro Made" (郷右馬允義弘造) ; “Blue Steel” (青鋼)
- Mark (Back): In Japanese Kanji "Hand-forged" (本鍛練) ; “Certified” (認定)
About Goh Umanosuke Yoshihiro 郷右馬允義弘 / Yamawaki 山脇
Established in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the "Yoshihiro" and "Goh Umanosuke Yoshihiro" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.
Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.