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Doi Blue Steel 210mm Usuba Ebony
Doi Blue Steel 210mm Usuba Ebony
Doi Blue Steel 210mm Usuba Ebony

Doi Blue Steel 210mm Usuba Ebony

Item #: 1255
Our Price: $560.00
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Doi Blue Steel 210mm Usuba Ebony
We are very proud to be able to offer these wonderful knives from Master Blade maker Kaijiro Doi. Over the course of his illustrious career, Doi-san has become renowned for his skill and abilities to forge blades using a very difficult low temperature forging technique known as ‘yakidoshi’ and is a pioneer of forging Aogami No.2 (Blue Steel), which was previously thought to be impossible.
The usuba is a traditional Japanese style knife designed specifically to cut vegetables. Japanese cuisine stresses the importance and beauty of seasonal ingredients, referred to as `shun.’ The literal translation of usuba is `thin blade.’ Without this incredibly sharp and thin blade, the knife would break down the cell walls of vegetables, causing ingredients to discolor and decrease in flavor.
The usuba originated in the Kanto region of Japan. It has a rectangular shape with a bevel cut into the tip of the blade. The kamagata usuba, which originated in Kansai Osaka, is a traditional Japanese knife designed to work with vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work and decorative carving.
These are knives that should be employed by chefs who have experience using single bevelled blades. They are rarely found in home kitchens, where a nakiri would be a more friendly and useful choice.
If you are looking for that rare knife of outstanding quality and character, then this is an opportunity never to be repeated. Very limited stock available.

  • Weight: 9.8 ounces
  • Blade Length: 190 mm (7.5")
  • Overall Length: 345 mm (13.5")
  • Thickness at Heel: 4.6 mm
  • Blade Height: 49.7 mm
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