Tokuyo Hishigata Usuba (vegetable knife) 225 mm, -03146-
SKU: 03146Tokuyo Hishigata Usuba (Vegetable Knife),
Traditional Kasumi-yaki forged blade of stainless steel with core (Hagane) of Japanese Shirogami # 2 steel (White # 2, non-stainless) and an outer layer (Jigane) of non-stainless steel made in the famous knife town of Sakai by one of the master smiths from Sakai Takayuki (Itsuo Doi, Kenji Togashi-san or Yoshio Yamashita). The traditional blade is manually sharpened and single-sided. Usuba knives are traditionally used in Japan for peeling and chopping vegetables. The shape of this knife is ideal for embossing. The Hishigata usuba is characterized by the diamond-shaped tip.
- Blade length 225 mm
- Total length: 375 mm
- Weight: 252 grams
- Blade thickness (measured on the back 1 cm from the handle): 4.29 mm
- Steel type: Japanese Shirogami # 2 steel with non-stainless steel on the outside (Kasumi-yaki forged).
- Hardness: 62-64 (Rockwell C)
- Handle: D-shaped Japanese Honoki Wood (suitable for right-handed use only).
- Bolster: black buffalo horn
Specialties: Kasumi-yaki blade made of a soft jigane and a shirogami hagane. Sharpened on one side for right-handed use.
Like all Japanese knives, the Tokuyo knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.