Yoshihiro JOUSAKU Kamagata Usuba (Western Style) – Yasuki White Steel #2 (Shirogami #2) Hongasumi Finish Japanese Single-Bevel Vegetable Knife kaku type Place your Stone onto Holder

Place your Stone onto Holder to sharpen your knife

This Yoshihiro AO-NAMIUCHI Yanagiba is crafted from Yasuki Blue Steel #1 (Aogami #1)

high-performance edge with minimal compromise between sharpness and durability

clad in Stainless Steel with traditional Octagonal Magnolia Handle

traditional Sakai craftsmanship

Yoshihiro JOUSAKU Kamagata Usuba (Western Style) – Yasuki White Steel #2 (Shirogami #2) Hongasumi Finish Japanese Single-Bevel Vegetable Knife kaku type Place your Stone onto HolderThis Yoshihiro JOUSAKU Kamagata Usuba is crafted from Yasuki White Steel #2 (Shirogami #2), a high purity Japanese carbon steel widely used in professional kitchen knives. It is known for its exceptional sharpness and ease of sharpening, allowing precise edge refinement for traditional Japanese vegetable preparation. White Steel #2 is highly valued for its fine grain structure and ability to achieve extremely sharp edges, making it ideal for chefs who