A Japanese usuba knife for finely chopping vegetables
The Tsunehisa WS2 Edogata Usuba Japanese knife is perfect for everyday vegetable prep, from simple cuts to more precise tasks. Its 21-cm length provides ample reach on the cutting board, while its handle is designed for right-handed users. It’s the perfect choice for anyone looking to incorporate a handcrafted Japanese knife into their kitchen routine and prepare vegetables with care.
A 21-cm blade designed for clean cuts
The blade measures 21 cm and features a San Mai construction, consisting of three layers of steel. Its core is made of Japanese Shirogami #2 steel, containing approximately 1.2% carbon. This steel produces a fine edge, ideal for precise vegetable cuts. The blade’s length provides a generous cutting surface for slicing large pieces or making even cuts in a single motion.
With a hardness of 61 HRC, the blade retains its sharpness well. This hardness is suitable for controlled cutting without twisting or applying leverage: avoid very hard foods and work surfaces that could damage the edge. The usuba features a tall blade and a beveled edge—a traditional design intended for cutting vegetables.
Its asymmetrical grind is suited for right-handed users. It perfectly complements the cutting motion. The 21-cm length provides ample room to work with vegetables consistently; it also requires a suitable work surface and a controlled grip.
A traditionally shaped magnolia handle
The handle is made of magnolia wood, a lightweight material that contributes to the knife’s maneuverability. Its natural feel provides a comfortable grip during extended use. The wood may vary in color and grain, making each piece unique.
Its D-shape is designed to nestle in the hand and guide the movement. It is paired with an asymmetrical grind for right-handed use. Where the handle meets the blade, a black buffalo horn bolster provides a finish that contrasts with the magnolia.
Features and Benefits
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- 21 cm blade: ample reach for cutting large vegetables
- San Mai construction: traditional blade construction
- Shirogami #2 core: fine edge for precise cutting
- 61 HRC hardness: durable, high-performance cutting edge
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- Asymmetrical grind: designed for right-handed use
- D-shaped magnolia handle: intuitive and comfortable to the touch
- Black buffalo horn bolster: contrast and balance
- Made in Japan by Tsunehisa artisans: renowned craftsmanship
Caring for My Tsunehisa Handcrafted Japanese Knife
This handcrafted Edogata Usuba knife combines a long blade, a lightweight Japanese handle, and natural materials. Use the blade on a wooden or synthetic cutting board, and avoid very hard foods, twisting, and levering motions. After each use, wash the knife by handwithout getting the handle wet, then dry the blade immediately. Do not let it soak, and do not put it in the dishwasher.
Shirogami #2 steel is sensitive to moisture and may develop a patina: this is normal and does not affect its performance. Sharpening with a whetstone helps maintain its edge.
Tsunehisa and Japanese Craftsmanship
Tsunehisa offers knives made in Japan in collaboration with blacksmiths and specialized workshops. This approach allows the brand to bring together various areas of expertise in blade manufacturing and knife assembly. Tsunehisa models feature Japanese steels, traditional shapes, and handle materials tailored to each line.
This model is handcrafted in Japan by Tsunehisa’s experts. It features a San Mai blade with a Shirogami #2 core, a magnolia handle, and a black buffalo horn bolster. Its usuba profile is ideal for those who enjoy precise vegetable cutting, while its asymmetrical grind and D-shaped handle are designed for right-handed users.
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