Yoshihiro Jyosaku White 2 steel 16cm handmade Japanese usuba knife

A few words about the brand:

The Yoshihiro manufacturer provides you with high-performance kitchen knives that will accompany you over the long term. The brand has been established in Japan for over a hundred years, and its craftsmen are descendants of highly skilled blacksmiths, who themselves produced warriors' swords in earlier centuries (the know-how could even be traced back to the 14th century).

Little by little, the techniques used to design swords were transferred to cutlery, which is why Japanese knives are renowned for being so sharp!

Each knife created by the brand is unique, so you get a prestigious piece! The manufacturer's motto is 一期一会. This could be translated as "every moment is a once-in-a-lifetime opportunity". That's why the brand strives to offer durable knives whose performance will delight you for years to come, so you can enjoy every moment spent cooking.

Model:

This Usuba Yoshihiro Jyosaku 16cm knife has a typically Japanese shape. Its beveled blade lets you carve vegetables. You can use its sharp edge to make fine cuts (peeling vegetables, for example), or to carefully carve out pieces of vegetables previously cut into sections, etc.

The heart of the blade is White #2 Steel. This alloy is often used for top-of-the-range Japanese knives. This alloy comes from the Hitachi steelworks (which supply the raw material for many Japanese cutlers). It has a carbon content of 1.05%, which makes the steel stiffer, allowing it to be sharpened more thoroughly. As a result, the cutting edge is ultra-high-performance, for clean, precise cuts.

This carbon core is then surrounded by an additional layer of soft iron. The visible logo is directly engraved by an expert craftsman on the right-hand side of the blade.

A black buffalo horn ferrule (which may be marbled on certain models, as each knife is unique) links the blade to the handle. The handle is made of oval-shaped white magnolia wood. Kanji have been burned into its surface, adding a touch of originality.

Care and maintenance:

Note that carbon and iron are sensitive to oxidation. The knife should therefore be washed by hand, without soaking in the sink. After washing, wipe with a soft cloth to remove all traces of moisture. Note, however, that a carbon blade will tend to vary in color over time, even if you are very careful. This is normal (the knife is in constant contact with moist food, and moisture is also found in the ambient air...). You can apply mineral oil to the steel from time to time.

Find out more about all the Yoshihiro knives we have to offer!