Yoshihiro JOUSAKU Kamagata Usuba (Western Style) – Yasuki White Steel #2 (Shirogami #2) Hongasumi Finish Japanese Single-Bevel Vegetable Knife kaku type This Yoshihiro AO-NAMIUCHI Yanagiba is

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

or as a secondary finishing stone in professional kitchens

There are 2 blade length available

combining traditional Japanese handling with modern stainless steel performance

Yoshihiro JOUSAKU Kamagata Usuba (Western Style) – Yasuki White Steel #2 (Shirogami #2) Hongasumi Finish Japanese Single-Bevel Vegetable Knife kaku type This Yoshihiro AO-NAMIUCHI Yanagiba isThis 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