Yoshihiro Hongasumi White Steel #2 Garasuki Traditional Japanese Poultry Boning Knife Magnolia Handle Blue Steel The Edo Usuba is fast

The Edo Usuba is fast becoming a new essential companion to the popular chef's knife

making it ideal for cooking in smaller spaces

Each knife in our Yoshihiro Aonamiuchi collection showcases the extraordinary skill of our master artisans

blending traditional techniques with modern metallurgy

This process necessitates master knife smiths who are well-versed in traditional sword-making techniques

Yoshihiro Hongasumi White Steel #2 Garasuki Traditional Japanese Poultry Boning Knife Magnolia Handle Blue Steel The Edo Usuba is fastIntroducing the Yoshihiro Garasuki, a heavier and more robust version of the traditional Honesuki, designed specifically for poultry boning. As one of the most sought after tools among cooks and chefs, the Garasuki combines Japanese craftsmanship with innovative features that set it apart from Western style boning knives. Crafted from White Steel #2 with a hardness rating of 63 on the Rockwell scale, the Garasuki showcases exquisite Hongasumi mist