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Tokuyo Hishigata Usuba (vegetable knife) 225 mm, -03146-

SKU: 03146
€ 499,00 (including VAT)
This item is sold out.

Tokuyo 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.

Verschil tussen westerse en traditioneel Japanse lemmetten

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