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 oldest and most respected knife-making regions in the country, 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, suiting experienced users who appreciate traditional carbon steel performance. The blade is clad in carbon steel Damascus with striking, well-defined layering, and 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.
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.
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, suiting experienced users who appreciate traditional carbon steel performance. The blade is clad in carbon steel Damascus with striking, well-defined layering, and 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.
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: Hideo Kitaoka
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Carbon Steel Damascus
- Edge Steel: White #1
- HRC: 63-64
- Grind: Traditional Single Bevel, Right-Handed
- Handle: Octagonal Sandalwood
- Ferrule: Black Pakka Wood
- Handle Install: Tokyo Style (Gapped Machi)
- Engraving: Hand Engraved
- Weight: 6.8 oz (193 g)
- Blade Length: 168mm
- Total Length: 322mm
- Spine Thickness at Base: 4mm
- Blade Height: 47mm
- Please Note: We only ship Kitaoka knives within the USA
