Price: 750,00 €
In stock
Usuba is a traditional Japanese vegetable knife with a single-bevel edge, designed for exceptionally precise cutting, chopping and peeling of vegetables. The tall, rectangular blade enables stable work and creating thin, even slices. The knife is made from high-carbon steel, which ensures very high hardness and long edge retention, while requiring conscious maintenance. The simple wooden handle in wa style shifts the balance toward the blade and ensures full control over cutting.
Knife type: Usuba
Total length: 316 mm
Blade length: 162 mm
Blade height: 45 mm
Blade thickness: 3 mm
Weight: 144 g
Steel: high-carbon, forging – Ni Mai – two-layer construction, where the hard core forms one side of the blade, and the other is made from more malleable steel for better work control
Handle: wood (Japanese “wa” style)
Grind: single-bevel (traditional Japanese)
The blade features the characters: 兼秀 (Kaneshū)
Literal meaning:
兼 – “to combine, simultaneously, harmonize”
秀 – “excellence, outstanding, superb”
Semantic interpretation: “Superb quality” / “Masterful excellence”
Always wash the knife by hand with lukewarm water and very mild detergent – do not put in the dishwasher.
Immediately after washing, thoroughly dry the blade with a soft cloth.
Store the knife in a dry place, preferably on a magnetic strip or in a saya/sheath.
Periodically (especially during longer periods of non-use) protect the blade with a thin layer of camellia or mineral oil.
Sharpen only on Japanese whetstones – recommended grit: #1000 / #3000.
**Natural patina (discoloration) is a normal phenomenon and protects the blade from corrosion – it should not be removed aggressively.
