This Kitaoka Damascus White #1 usuba is a beautiful knife by any measure. Master blacksmith Hideo Kitaoka forges his blades in the famed Takefu Village in Echizen, Fukui Prefecture - one of the oldest blade and sword forging centers in Japan - and this line holds true to those ancient principles and design ethics. As a single-bevel blade, it requires a higher understanding of cutting, slicing, and sharpening technique than a standard double-bevel knife.
Usuba knives are designed for cutting vegetables and rotary peeling. Their dead-flat edge contacts the board at every point, avoiding accordion cuts entirely. The name usuba translates to thin edge, and this is both a great performer and a visually stunning knife - the Damascus here is some of the best we have seen, with excellent fit and finish throughout. Hardened to 63-64 HRC, the edge holds its sharpness for a long time while remaining less brittle than many other carbon steel blades. The blade is mated to a well-finished octagonal handle made from sandalwood and black pakka wood, with a gap between the handle and the machi known as Tokyo Style - a nod to traditional Japanese sword design where a tsuba once held its place.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
Usuba knives are designed for cutting vegetables and rotary peeling. Their dead-flat edge contacts the board at every point, avoiding accordion cuts entirely. The name usuba translates to thin edge, and this is both a great performer and a visually stunning knife - the Damascus here is some of the best we have seen, with excellent fit and finish throughout. Hardened to 63-64 HRC, the edge holds its sharpness for a long time while remaining less brittle than many other carbon steel blades. The blade is mated to a well-finished octagonal handle made from sandalwood and black pakka wood, with a gap between the handle and the machi known as Tokyo Style - a nod to traditional Japanese sword design where a tsuba once held its place.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
- Blacksmith: Hideo Kitaoka
- Location: Echizen, Japan
- Construction: Hammer Forged, Ni Mai
- Cladding: Carbon Steel Damascus
- Edge Steel: White #1
- HRC: 63-64
- Grind: One-Sided, Traditional Right-Handed
- Handle: Sandalwood Octagonal
- Ferrule: Black Pakka Wood
- Handle Install: Tokyo Style (Gapped Machi)
- Engraving: Hand Engraved
- Weight: 5.1 oz (146 g)
- Blade Length: 160mm
- Total Length: 300mm
- Spine Thickness at Heel: 3.5mm
- Blade Height: 43mm
- Please Note: We only ship Kitaoka knives within the USA
