Japanese Usuba Knife 16.9 cm NJU018

Knife Characteristics

Usuba is a traditional Japanese single-bevel knife designed primarily for vegetables. It allows for very thin, even slices, precise peeling, and the katsuramuki technique (spiral, thin cutting of a single vegetable sheet). The wide blade makes it easy to transfer ingredients from the cutting board, and the straight edge line allows for perfectly even vertical cuts. The knife is made from high-carbon steel, which guarantees exceptional sharpness but requires mindful maintenance.

Technical Specifications

Knife type: Usuba

Total length: 315 mm

Blade length: 169 mm

Blade height: 44 mm

Blade thickness: 3 mm

Weight: 152 g

Grind: single-bevel (typical for usuba)

Steel: high-carbon, forging – Honyaki – solid knife forged from a single piece of high-carbon steel, differentially hardened, offering maximum sharpness at the cost of greater maintenance requirements

Handle: wooden, traditional Japanese grip

Kanji translation:

• On the blade (vertical inscription):
• 最秀作 (commonly found form on artisan knives)
  Meaning: “Finest work / Product of highest quality”
  This is a designation of quality and artisan level of craftsmanship.
• On the metal ring / blade:
• 堺 (Sakai)
  Meaning: Sakai – city in Japan famous for knife production
  This is an important region of Japanese bladesmithing, comparable to Solingen in Germany.
• On the wooden handle (label):
• 堺秀岳 (Sakai Hide-take / Hidetake) – reading of regional name/artisan brand
  Approximate meaning: “Sakai – master / forge Hide (Hidetake)”
  Indicates a producer from the Sakai region and the name of the workshop or master.

High-Carbon Steel Knife Maintenance

Do not wash in dishwasher. Always hand wash in lukewarm water without prolonged soaking.

Dry thoroughly immediately after washing – preferably with a paper towel or cotton cloth.

After each use, apply a thin layer of protective oil (e.g. camellia oil, Tsubaki, food-grade mineral oil).

Avoid acidic products on the blade for extended periods (citrus, tomatoes, vinegar). If cutting – wipe immediately after use.

Store in a dry place, preferably in a saya (wooden sheath) or on a magnetic strip away from moisture.

Sharpen only on whetstones (recommended: #1000 / #3000). Due to the single-bevel grind, it requires experience or learning the technique.

This is not an ordinary kitchen knife – it’s an artisan tool created for perfection in every cut.