[匠 -takumi- / Usuba Knife]
The YEBISU YAIBA Takumi series knives are Japanese knives made from the highest quality steel and carefully crafted one by one by skilled knife artisans in Sakai.
It has a high-grade Kasumi finish, a buffalo horn ferrule, and a sheath to protect the blade as standard, making it a knife suitable for professionals to own.
Since this is a Japanese knife (single-edged), please maintain it with a sharpening stone.
The usuba knife is a traditional Japanese vegetable knife. The difference between usuba knives and nakiri knives is that they are either single-edged (= usuba) or double-edged (= nakiri), and are thinner than other blades in order to cut tough vegetables without crushing them. They are also moderately heavy, making it easy to make large strokes when chopping on the cutting board.
[Size/Material]
320mm x 45mm x 22mm (blade length 180mm)
Weight: 170g
Steel: Yasuki steel white paper No. 2 / Kamikasumi sharpening
Clasp: Buffalo horn Handle: Magnolia
[About YEBISU YAIBA]
"Bringing the world's best technology to the world..." This is the idea behind the birth of YEBISU YAIBA. Committed to Japanese technology and tradition, the knives are manufactured in Sakai, Osaka, where 90% of chefs use them, and the packaging is made using special paulownia wood boxes from Yamaguchi Prefecture, Echizen washi paper decorated with gold and silver, and handmade Japanese mizuhiki.
The quality and style of the product have attracted attention, and it is now used and highly regarded in over 30 countries, including Japan.
[A tool for professionals]
YEBISU YAIBA's Japanese knives are high-quality products made from Yasuki steel Shirogami No. 2, and boast an incredibly sharp cutting edge.
The most commonly available Yasuki steel is ranked as "yellow paper", but impurities are further removed, and the blade is hand-forged and heat-treated by knife craftsmen to create a high-grade blade called "white paper". Japanese knives made from this "Yasuki white paper steel" are chosen as partners by professionals, from professional chefs to overseas chefs.
