Yoshihiro Jyosaku White 2 steel 18cm handmade Japanese usuba knife

Manufacturer Yoshihiro offers efficient kitchen knives that will last for years. 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 past 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 so sharp! Each knife created by the brand is unique, so you can be sure of a prestigious product. Manufacturer Yoshihiro'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 in the kitchen!

This Usuba Yoshihiro Jyosaku 18cm knife has a typically Japanese shape. Its rectangular, beveled blade is perfect for carving even the densest 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, and so on.

The blade is made of carbon steel, White #2 Steel. This alloy is often used for top-of-the-range Japanese knives. Produced by Hitachi steel mills (steel supplier to many manufacturers there), it has a carbon content of 1.05%.

This makes the steel stiffer, which in turn enables it to be sharpened more intensively. As a result, the cutting edge is ultra-high-performance, for clean, precise cuts every time.

The blade core is then surrounded by an additional layer of soft iron. The visible logo has been directly engraved by an expert craftsman. This is the case for every Yoshihiro knife!

A black buffalo horn ferrule (it may be marbled, as each knife is unique) links the blade to the handle. The handle is made of white magnolia wood. Its traditional D-shape fits perfectly into your palm.

With this knife, you're choosing a model that will stand the test of time, while adding a touch of the exotic to your kitchen equipment!

Note that carbon is sensitive to oxidation. So wash the knife by hand, without soaking it 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, for maintenance purposes.

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