Price: 1.400,00 €
In stock
Usuba (薄刃 – “thin blade”) is a traditional Japanese knife designed for vegetable preparation. It features a straight cutting edge and a tall blade, which facilitates precise, long cuts and the creation of decorative shapes. This particular piece is made from high-carbon steel, ensuring very high hardness and long-lasting sharpness, but also requiring proper maintenance.
The blade shows clear signs of use and patina, attesting to its age and authentic, vintage character. The handle is made of natural wood in a classic Japanese wa-style.
Knife Type: Usuba
Overall Length: 316 mm
Blade Length: 168 mm
Blade Height: 44 mm
Blade Thickness: 3 mm
Weight: 152 g
Steel: High-carbon, forged – Honyaki – a single-piece knife forged from one piece of high-carbon steel, differentially hardened, offering maximum sharpness at the cost of higher maintenance requirements
Handle: Wooden, Japanese style (wa)
After each use, rinse the blade with lukewarm water and dry it thoroughly with a soft cloth.
Do not leave the knife wet or dirty – high-carbon steel reacts quickly with moisture and acids.
Store in a dry place, preferably on a magnetic strip or in a saya / sheath.
It is recommended to periodically wipe the blade with a thin layer of cooking oil (e.g., camellia oil or neutral vegetable oil).
Do not wash in a dishwasher or store in a damp drawer.
