Kitaoka Damascus White #1 Usuba
Hand-forged by Hideo Kitaoka, this Damascus White #1 Usuba exemplifies the classical traditions of Japanese single-bevel knives. Kitaoka san works in Echizen, Japan, one of the country’s oldest and most respected knife-making regions, where bladesmithing techniques have been passed down for centuries. This knife reflects those traditions through disciplined geometry, precise heat treatment, and uncompromising craftsmanship.
The usuba is a specialized vegetable knife, designed for katsuramuki (rotary peeling), precise push cutting, and ultra-clean board contact. Its perfectly flat edge ensures even contact along the entire blade, eliminating accordion cuts and producing clean, consistent slices. True to its name—usuba meaning “thin edge”—this knife is optimized for precision rather than versatility.
At the core is White #1 carbon steel, heat-treated to approximately 63–64 HRC, delivering exceptional sharpness, edge retention, and responsiveness on the stones. Compared to harder, more brittle steels, this treatment balances longevity with resilience, making it well-suited for experienced users who appreciate traditional carbon steel performance.
The blade is clad in carbon steel Damascus, featuring striking, well-defined layering that is both visually elegant and technically refined. Fit and finish are excellent throughout, matching the knife’s high-performance intent with equally high aesthetic standards.
A traditional Tokyo-style machi gap separates the blade from the handle, a design detail rooted in Japanese sword construction where a tsuba once rested. The knife is fitted with an octagonal sandalwood handle and black pakka wood ferrule, offering a secure grip and proper balance while honoring classic Japanese design.
Care Instructions: Carbon steel requires prompt drying after use. Hand wash only and dry immediately. 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 handmade; measurements may vary slightly.
Blacksmith: Kitaoka Location: Echizen, Japan Construction: Hammer Forged, San Mai Cladding: Carbon Steel Damascus Edge Steel: White #1 Grind: Traditional Single Bevel, Right-Handed (see choil photo) Handle: Octagonal Sandalwood Ferrule: Black Pakka Wood Engraving: Hand Engraved Weight: 6.8 oz (193 g) Edge Length: 168 mm Total Length: 322 mm Spine Thickness at Base: 4 mm Blade Height: 47 mm Please note: We only ship Kitaoka knives within the USA
Hand-forged by Hideo Kitaoka, this Damascus White #1 Usuba exemplifies the classical traditions of Japanese single-bevel knives. Kitaoka san works in Echizen, Japan, one of the country’s oldest and most respected knife-making regions, where bladesmithing techniques have been passed down for centuries. This knife reflects those traditions through disciplined geometry, precise heat treatment, and uncompromising craftsmanship.
The usuba is a specialized vegetable knife, designed for katsuramuki (rotary peeling), precise push cutting, and ultra-clean board contact. Its perfectly flat edge ensures even contact along the entire blade, eliminating accordion cuts and producing clean, consistent slices. True to its name—usuba meaning “thin edge”—this knife is optimized for precision rather than versatility.
At the core is White #1 carbon steel, heat-treated to approximately 63–64 HRC, delivering exceptional sharpness, edge retention, and responsiveness on the stones. Compared to harder, more brittle steels, this treatment balances longevity with resilience, making it well-suited for experienced users who appreciate traditional carbon steel performance.
The blade is clad in carbon steel Damascus, featuring striking, well-defined layering that is both visually elegant and technically refined. Fit and finish are excellent throughout, matching the knife’s high-performance intent with equally high aesthetic standards.
A traditional Tokyo-style machi gap separates the blade from the handle, a design detail rooted in Japanese sword construction where a tsuba once rested. The knife is fitted with an octagonal sandalwood handle and black pakka wood ferrule, offering a secure grip and proper balance while honoring classic Japanese design.
Care Instructions: Carbon steel requires prompt drying after use. Hand wash only and dry immediately. 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 handmade; measurements may vary slightly.
