Japanese Chefs Kitchen Knife The Heavy duty Professional Vegetable Artists Usuba

Description: Whilst this usuba is unbranded I'm quite confident this blade is Japanese and that the branding label/decal has simply worn off. The work on the knife is quite good (the lamination line between the soft iron and carbon steel can be seen in photo 6) with a brushed metal curved back side and brushed metal top on the right side that looks pretty cool. The lower portion or main bevel is polished. The lamination line on the front of the blade is visible but seemingly impossible to photograph (with my skills). Despite this, the knife may not be Japanese. You decide. The usubas that I have come across have next to zero or little distal taper and this one doesn't buck the trend and is about 2.65mm above the heel and narrows down to 1.5mm at the tip. The usuba is a traditional Japanese style knife designed specifically to cut vegetables. Japanese cuisine stresses the importance and beauty of seasonal ingredients and therefore this knife has only one bevel and concave on the left side to cater to the national Japanese preoccupation of accuracy in slicing. ;) THE HANDLE The handle is magnolia wood that has a rosewood end cap. The handle is varnished. If you feel that varnished handles is an affront to Japanese knife handle making, please don't buy it or be prepared to spend five minutes sanding the varnish off. Photo 10 shows the knife in the process of being hand sharpened. All knives restored and sold by me are hand sharpened on a variety of stones ranging from 400, 1000, 3000, 5000, 8000, 9000 and 12,000 grit. Knives leaving my workshop can trim down free standing magazine paper. Photos 2 and 6 Show the polished steel ring around the edge. The rest looks brushed and this is because hollow ground knives like the usuba and yanagiba sushi knife give a very sharp edge. DETAILS AT A GLANCE Spine Thickness above the heel: 2.65mmBevel: Single right hand bevelHandle: WoodHandle Treatment: see “THE HANDLE” aboveBlade length: 170mmKnife length: 315mm Usuba characteristically have a flat edge, with little or no curve, and are tall, to allow knuckle clearance when chopping on a cutting board. Usuba 薄刃包丁 means thin blade and it generally beneficial for cutting through firm vegetables without cracking them. Japanese cuisine stresses the importance and beauty of seasonal ingredients and therefore this knife has only one bevel and concave on the left side to cater to the national Japanese preoccupation of accuracy in slicing. ;) Please note that I will combine shipping on multiple items or purchases made at the same time. Please ask questions if you wish. I generally get back within an hour or two. Please note that none of my knives come with a saya. Shipping Info: Generally, any item paid for before 08:00 on a weekday morning will be posted on my 09:00 postal run.

Price: 69.99 AUD

Location: Armidale, NSW

End Time: 2024-08-11T10:46:04.000Z

Shipping Cost: 16.43 AUD