Usuba knives are designed for cutting vegetables and rotary peeling. The dead-flat edge contacts the board at every point, avoiding accordion cuts entirely, and usuba translates to thin edge - the fine blade and slender spine minimize crushing of the vegetable fibers, leaving a sharp, shiny cut surface. This is also the knife style experienced chefs reach for when performing the demanding katsuramuki rotary peeling technique.
This usuba carries a higashigata style blade, popular in the Kanto region of Japan - a rectangular profile with squared-off corners and a completely flat cutting edge that sits flush to the board when slicing. It is a fairly stout, blade-heavy knife, which maximizes the efficiency of the utsu cutting style, where the blade stays parallel to the board and the weight of the knife does the work of cutting straight down through produce. The core steel is Shirogami #2, covered on one side with a soft iron layer in the ni-mai awase method - a construction that leaves the blade susceptible to corrosion, so careful drying after use matters. The traditional octagonal magnolia wood handle with buffalo horn ferrule completes the package.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
This usuba carries a higashigata style blade, popular in the Kanto region of Japan - a rectangular profile with squared-off corners and a completely flat cutting edge that sits flush to the board when slicing. It is a fairly stout, blade-heavy knife, which maximizes the efficiency of the utsu cutting style, where the blade stays parallel to the board and the weight of the knife does the work of cutting straight down through produce. The core steel is Shirogami #2, covered on one side with a soft iron layer in the ni-mai awase method - a construction that leaves the blade susceptible to corrosion, so careful drying after use matters. The traditional octagonal magnolia wood handle with buffalo horn ferrule completes the package.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
- Blacksmith: Mr. Tani
- Location: Sakai, Japan
- Construction: Hammer Forged, Ni Mai
- Edge Steel: White #2
- Cladding: Soft Iron
- Finish: Migaki (Polished)
- Edge Grind: Single-Sided, Right-Handed
- Weight: 7.3 oz (208 g)
- Blade Length: 170 mm
- Total Length: 320 mm
- Spine Thickness at Heel: 3.5 mm
- Blade Height: 46 mm
- Handle: Octagonal Magnolia Wood
- Ferrule: Buffalo Horn
