Sakai Takayuki Kasumitogi White Steel #3 Edo Usuba – Japanese Single-Bevel Vegetable Knife with Magnolia Wood & Buffalo Horn Handle Blade Length:180 mm The Ginsan core is forged

The Ginsan core is forged with a Damascus steel outer layer

07495 Blade Material VG-10 Hammered  Black Fluorine Coated Stain Resistant Steel Blade Length 160 mm/6

The NANIWA Nagura Dressing Stone “IRODORI” is a Japanese surface conditioning stone designed to enhance the performance of whetstones

heat and cold resistance

Sakai Takayuki Kasumitogi White Steel #3 Edo Usuba – Japanese Single-Bevel Vegetable Knife with Magnolia Wood & Buffalo Horn Handle Blade Length:180 mm The Ginsan core is forgedThe Sakai Takayuki Kasumitogi White Steel #3 Edo Usuba is a traditional Japanese single bevel vegetable knife designed for professional vegetable preparation. Made from Yasuki White Steel #3 (Shirogami), this blade offers excellent sharpness, fine edge control, and ease of sharpening, making it highly valued by professional Japanese chefs. The Usuba is traditionally used for advanced vegetable techniques such as katsuramuki (rotary peeling), fine