The Usuba is the traditional Japanese single bevel knife used for processing vegetables. This 210mm Kamagata Usuba is characterized by its down-turn spine, giving the knife a tip adept at more delicate tasks than the more common squared-off toe. As with all Suisin knives, this knife is well crafted with extraordinary attention to detail. The knife is mono-steel construction comprised of a single homogeneous piece of steel. The steel used is a very pure, small grained Swedish stainless steel hardened to ~61HRC. Swedish steels are renowned for their excellent edge taking properties and at this hardness rating the steel is adept at both taking acute bevel angles and holding up well during tough prep sessions. These knives are ground on one side only. As a consequence, these knives are strongly right hand-biased and require users to apply different techniques in using and sharpening these knives than would be used for more common double bevel knives. The yew wood handle with buffalo horn ferrule is faceted on the sides and top and rounded on the bottom for ergonomic use. A wooden sheath or saya is included with the knife for storage and transport.
Weight: 8.4 ounces
Blade Length: 200 mm (7.875")
Overall Length: 360 mm (14.25")
Thickness at Heel: 4.6 mm
Blade Height: 49.8 mm
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