Crafted in Sakai, Japan the Morihei Yoshitomo range of traditional Japanese chef knife are a performance tool at an entry level price. The F&F is lower than more expensive models but the knives are well balanced with a high quality blade. A great workhorse, or professional level introduction into single bevel Japanese knives.
- Morihei Yoshitomo Japanese Chef Knife
- 240mm Usuba Knife
- Single Bevel - Right Hand
- Unclassified High Carbon Core)
- Soft Iron Jigane (Cladding)
- Poplar Wood Japanese Style Handle
- Plastic Ferrule
- Crafted in Japan
- 388mm Overall Length / 244mm Blade Edge Length / 4.7mm Blade Thickness / 56mm Blade Height / 392g
* As our Japanese knives are hand-made (most with natural materials like timber), small variation to size and colour may occur.
* Non stainless steel chef knives require a small amount of care to prevent surface rust.
Japanese Kitchen Knife | Usuba (Vegetable Knife)
Usuba knives are a specialist Japanese vegetable knife somewhat like their Nakiri knife cousins. They differ in their edge geometry, with the traditional Japanese Usuba being a single bevel grind. It's worth noting that you need to choose a left hand or right hand grind, depending on your preference.
Usuba knives have a flat profile which aids in push chopping but does make rock style cutting a little uncomfortable. Chefs that cook with vegetables often really appreciate this style, quite specialised but it excels in this cooking arena.
Usuba knives have a flat profile which aids in push chopping but does make rock style cutting a little uncomfortable. Chefs that cook with vegetables often really appreciate this style, quite specialised but it excels in this cooking arena.
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