Yoshihiro Aonamiuchi Blue Steel Edo Usuba Japanese Vegetable Knife Shitan Rosewood Blue Steel known as a Saya

known as a Saya

making it ideal for the delicate task of eeling

" representing the pinnacle of Japanese knife-making artistry

The octagonal handle is made from magnolia wood and water buffalo horn

ensuring your knives remain in pristine condition

Yoshihiro Aonamiuchi Blue Steel Edo Usuba Japanese Vegetable Knife Shitan Rosewood Blue Steel known as a SayaThe Edo Usuba is reminiscent of a small cleaver, featuring a blunt tip that proves invaluable for tasks like cutting the eye out of a potato. This robust tool is hefty enough to chop through heavy root vegetables, yet precise enough to thinly slice delicate tomatoes. The Ao Namiuchi, meaning Blue Wave Forged, refers to the stunning wave like patterns that appear on the blade when Blue Steel is carefully forged with iron, adding both aesthetic beauty