Price: 1.200,00 €
In stock
A classic Usuba for precision work on vegetables – the high, flat edge glides along the board like a rail, and the solid back gives great stability for push cuts and katsuramuki-type techniques. The working length of 183mm ensuresa compromise between maneuverability and reach, and the impressive 48mm blade height guarantees comfortable finger clearance. The thickness of the back 4 mm and the solid weight of 230 g reflect the “tool” nature of this usuba – the blade does not key and cuts straight even with deep cuts in hard vegetables. The traditional wa handle with a cap gives a natural grip and balance closer to the hand, facilitating long, repeatable cuts. It’s a tool for perfectly smooth, shiny surfaces – from daikon ribbons to microgreens and precision brunoise.
Usuba (薄刃) = “thin blade“(usu – thin, ha/ba – edge). The name refers to the thin, high-precision edge and the tall, almost rectangular blade created for board work without swinging.
田村 – reading most likely “Tamura” (a popular Japanese name).
義宗別打 – reading “Yoshimune – betsu-uchi,” which in industry usage means “special / separately forged product” (a batch made with increased care).
High 48mm blade = great cutting line control and ankle support.
4 mm back + 230 g weight = stability and zero “runaway” of the blade in a harder product.
183 mm working length – nimble, yet efficient cutting of long vegetables.
Traditional wa handle with cap – comfortable, secure grip and good balance.
Ideal for katsuramuki, julienne, brunoise, thin slices and decorative finishing.
Hand wash only, dry thoroughly after use. Do not cut bones, frozen foods or very hard stones. Sharpen on water stones; keep the ura side flat (if one-sided) and refresh the working microphase regularly.
Overall length: 333 mm
Blade length: 183 mm
Blade height (width): 48 mm
Back thickness: 4 mm
Weight: 230 g
Handle: traditional wa with cap
Geometry: usuba, flat edge to push cut
