This Edo-type usuba is great for cutting thin slices of vegetables. The blade is made of white carbon steel and the face of the blade has waves of mist showing the variance of the hard and soft steel. The usuba is a vegetable chopping knife. The blade is thin, which is required for chopping dense vegetables without breaking them. The blade is tall, keeping knuckles well above the cutting board. Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron, it becomes less fragile. The Kasumi is easier to maintain than the Honyaki. Whetstone is recommended for sharpening. Recommended for beginner to professional chefs. Not Stain-Resistant* About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. (BOLSTER COLOR -VARIES) ***We Ship Around the World**** New in Box Comes with Saya Cover