Yoshihiro Suminagashi Blue #1 High Carbon Steel Edo Usuba Japanese vegetable Prep Chopping Chef Knife Ebony wood Handle

Suminagashi translates as "floating ink," describing the stunning marbled, wave-like patterns that extend across the blade from tip to heel. These intricate designs reveal a new mosaic with every sharpening, showcasing the exceptional craftsmanship involved in creating such complex formations. Only the most skilled artisans can forge these metals together to fashion knives of the highest caliber, blending both aesthetics and performance.

Our handmade Yoshihiro Blue High Carbon Steel Suminagashi knives are crafted with extraordinary skill by our master artisans. These knives exemplify the most intricate techniques of forging, layering, and hammering. The Aoko Blue Steel #1, with a hardness of 64 on the Rockwell scale, is forged with iron to create an elaborate, functional finish. The distinctive Suminagashi pattern, with its wave-like design, extends through the blade, creating a visually stunning knife that maintains peak performance.

The Yoshihiro Blue High Carbon Steel Suminagashi knives are complemented by a traditional Japanese-style handcrafted Ebony wood handle, affixed with a Water Buffalo horn bolster. A Saya, a protective wooden sheath, is included to protect the blade and enhance its appearance when not in use.

One of the most sought-after knives in the Japanese kitchen, and a fast-growing essential companion to the chef’s knife, is the traditional Edo Usuba. Resembling a small cleaver, the Edo Usuba has a blunt tip, making it ideal for tasks like cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables and slice delicate tomatoes with precision. From prepping greens for a salad to chopping vegetables for a main dish, the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.