Very thick and strong and yet very sharp heavy duty traditional Japanese vegetable knife. An excellent companion to the yanagiba sashimi knife. These two and a deba make for the holy trinity of traditional Japanese knives. The unique thing about this Syefu line is that instead of a white or blue carbon steel cutting edge (the core), it uses the unique Silver-3 steel from the same Hitachi Yasuki works. This steel is very hard and tough and yet is very stain resistant (not quite "stainless steel", but nearly so). So if you're curious about this steel (not many people use it) or if you're simply interested in a usuba with most of the properties of a carbon steel knife but with stain-resistant qualities, this is for you! A professional-grade tool for the working chef or serious enthusiast or collector. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features real wooden handle, and a beautiful natural horn bolster.
Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece. For right-hand use only.