This is another wonderful example of Master Kaijiro Doiís craftsmanship.
The Usuba is used by professionals and differs from the related Nakiri, which is preferred for home use. While the nakiriís cutting blade is sharpened from both sides, the usubaís blade is sharpened only from one side. This is a style known as kataba in Japanese. The kataba style edge affords better cuts and allows for the cutting of thinner slices than the ryoba used for nakiri. However it does require more skill to use than the double sided nakiri. Usuba are also used for specialized cuts such as katsuramuki, the art of shaving a vegetable cylinder into a thin sheet. The highest quality kataba blades have a slight depression on the flat side called ura-suki. The usuba is heavier than a nakiri, but is normally lighter than a deba.
The Doi Usuba on offer here is a marvelous knife in the true tradition of Japanese blade making. Forged from Blue Paper #2 steel, it is then clad on one side (Ni-Mai Awase) with a soft steel layer (Jigane). This layer wraps around the spine of the blade and extends to the shinogi line where the core (Hagane) steel is exposed. There is a single bevel from the shinogi to the edge. As this is a single sided grind it means that this is a knife which is suitable for right handed users only.
Mr Kaijiro Doi retired several years ago and CKTG is proud to be one of the few suppliers with stock of these highly regarded and sought after works of cutlery art. The blade is coupled to a beautiful Ebony and Buffalo horn handle which completes this awesome package. We have very few of these fine knives available and once they are gone.......thatís it!
Weight: 9.0 ounces
Blade Length: 185 mm (7.25")
Overall Length: 340 mm (13.5")
Thickness at Heel: 4.3 mm
Blade Height: 46.4 mm
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