{"product_id":"goh-umanosuke-yoshihiro-ao-kasumi-aogami-2-180mm-edo-usuba","title":"Goh Umanosuke Yoshihiro \"Ao-Kasumi\" Aogami #2 180mm Edo Usuba","description":"\u003cp\u003e\u003cspan\u003eHand-forged with Aogami #2 steel, heat-treated to 61-62 HRC, this Edo usuba knife has a beautiful kasumi polish on the grind. Often used by professional Japanese chefs to cut vegetables, usuba is one of the essential traditional Japanese knives that appeared during Edo era. This knife is hand-forged by Igarashi Nori using awase construction. \u003c\/span\u003e\u003cstrong\u003eFor right-handed use.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Goh Umanosuke Yoshihiro\u003c\/li\u003e\n\u003cli\u003eWorkshop: Yamawaki Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Igarashi Nori \u003cspan data-mce-fragment=\"1\"\u003e五十嵐 宣\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Edo Usuba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami#2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eHon-Kasumi\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 134mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 316mm\u003c\/li\u003e\n\u003cli\u003eWeight: 178g (6.28oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiselled Mark (Front): In Japanese Kanji \"Goh Umanosuke Yoshihiro Made\" (郷右馬允義弘造) ; “Blue Steel” (青鋼)\u003c\/li\u003e\n\u003cli\u003eMark (Back): In Japanese Kanji \"Hand-forged\" (本鍛練) ; “Certified” (認定)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Goh Umanosuke Yoshihiro 郷右馬允義弘 \/ Yamawaki 山脇\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eEstablished in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the \"Yoshihiro\u003c\/span\u003e\u003cspan\u003e\" and \"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eGoh Umanosuke Yoshihiro\" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yamawaki Hamono","offers":[{"title":"Default","offer_id":48305174872262,"sku":"fbp1791900268542","price":184.14,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/7575\/9046\/files\/goh-umanosuke-yoshihiro-ao-kasumi-aogami-2-180mm-edo-usuba_1.jpg?v=1791900276","url":"https:\/\/uravelli.com\/products\/goh-umanosuke-yoshihiro-ao-kasumi-aogami-2-180mm-edo-usuba","provider":"Elarune","version":"1.0","type":"link"}