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The perfect knife for slicing vegetables
16cm full tang blade - 1% carbon VG10 steel core
Solidity -+60/61 HRC: high-performance cutting edge that lasts over time
Damascus 33 layers: unique waves visible on the blade
Black laminated wood handle + 3 stainless steel rivets
Handcrafted in Japan - Timeless design
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Yoshihiro has been established in Japan for over a hundred years. This manufacturer offers you high-performance, long-lasting kitchen knives, which represent an investment that quickly pays for itself. Yoshihiro's craftsmen are the descendants of highly-skilled blacksmiths, who themselves produced the swords of the warriors of the time (the know-how can be traced back to the 14th century). Year after year, the techniques used to create swords are transferred to cutlery, which is why Japanese knives are so sharp!
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 in the kitchen!
This 16cm Usuba knife features a damascened blade with a core of VG10 steel. This Japanese steel has a solid reputation in the cutlery world. With a carbon content of 1%, it is extremely hard and holds its edge for a long time.
Steel hardness is 60/61 HRC. Despite its high carbon content, VG10 has a high chromium content, making it more resistant to oxidation than other carbon-enriched knives.
The heart of the blade is then surrounded by 16 layers of damascus (33 by folding them over the heart of the blade, which is also counted), a process that consists of superimposing hard and soft steels on the VG10, to increase its strength and suppleness at the same time (to make it less brittle). The layers interweave beautifully on the cutting surface, creating unique waves on each knife. The polished finish of the blade edge adds cachet to the whole.
For an extra touch of authenticity, the brand logo has been hand-engraved on the cutting surface!
The full-silk blade extends to the end of the handle, itself made of laminated black wood. This material is soft, pleasant to the touch and resistant to temperature variations and humidity. It contrasts perfectly with the steel of the blade. It is completed by 3 stainless steel rivets, which hold the laminated wood to the steel tang.
Wash the knife by hand and wipe with a soft cloth immediately afterwards for proper care and long-term durability.
To help you choose the right Japanese knife for your needs, take a look at our selection!
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