Description
Maintenance tips
Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not let soak. Not dishwasher safe.
Product notes
Please take note
Each handle is unique and may exhibit distinct variations, such as differences in shades or colors in the buffalo horn, which is part of its authentic and handcrafted character.
Guarantee
Every knife carries a lifetime warranty against obvious manufacturing issues. For example, if the handle peels or cracks after a few weeks of proper use. Or if the blade develops a crack from the edge to the spine. These issues are rare, but can occur. In such cases, you will be offered an exchange for the same product or a refund. Since each case is different, it is at our discretion to assess whether our lifetime warranty against obvious manufacturing issues applies.
After-sales service
Is your knife not cutting as well as you expected? Every knife comes with what we call its "original sharpness." We stock over 200 different products, and often multiple copies each. All our products are hand-finished in Japan before shipping, and the "original sharpness" may vary. If you feel your knife isn't cutting to its full potential, please contact us and we'll fix it for you by sharpening it for free!
Oops, did something happen to your blade?
Did your knife fall to the floor, get damaged during a false move, or was it used to cut something too hard? We'll take care of it, we'll support you and your knife, by offering you a sharpening and repair service in-store!
Don't hesitate to contact us or visit our store to get an estimate in just a few minutes!
Customer Reviews
Size
225mm
Overall length
389mm
Blade height
52mm
Handle to tip length
233mm
Thickness
4.3mm
Edge length
210mm
Weight
295 g
Handle length
145mm
Steel
Yasuki Blue (Aogami) #2, Soft Iron Clad
Steel Type
Carbon steel (oxidizable)
Usage
Vegetable knife
Hand Orientation
Right-handed
ACCESSORIES RECOMMENDED BY OUR EXPERTS
INTRODUCTION TO THE USUBA KNIFE
The Usuba knife is a traditional Japanese vegetable knife that excels at making fine, precise cuts. With its thin, rectangular blade and unique beveled edge, the Usuba knife offers chefs and culinary enthusiasts unparalleled precision when working with vegetables. This vegetable knife is particularly favored by Japanese chefs specializing in Kaiseki, where visual precision is essential. In this article, we will explore the features and benefits of the Usuba knife, as well as its different variations and recommended uses.
BLADE, SHAPES AND VARIANTS
The Usuba knife has a thin, rectangular blade that resembles a small cleaver. Its straight edge allows for controlled and precise cutting, making it ideal for creating thin vegetable leaves. The Usuba's thin blade is ground on one side only, called a single or chisel bevel, which results in an incredibly sharp edge. Using this vegetable knife allows for artistic cuts, including katsuramuki, a traditional Japanese technique for creating long vegetable leaves. VARIATIONS: EDO-USUBA AND KAMAGATA USUBA
There are two main variations of the Usuba knife: the Edo-Usuba and the Kamagata Usuba. The Edo-Usuba, originating from the Kanto region of Tokyo, has a flat front and a blunt tip. In contrast, the Kamagata Usuba, originating from the Kansai region of Osaka, features a curved spine that tapers to a point. Both variations offer their own advantages, allowing chefs to choose the one that best suits their cutting style and preferences.
ORIGINS AND HERITAGE
The origins of the Usuba paring knife are deeply rooted in Japanese culinary history. This knife first appeared during the Edo period (1603–1868) in Japan. It was developed to meet the specific needs of chefs working in royal palaces and aristocratic homes, where the preparation of exquisite and visually appealing dishes was of the utmost importance. Over time, the Usuba knife grew in popularity and became an essential tool in professional kitchens and Japanese homes. Even today, it is considered a symbol of technical mastery in the world of paring knives.
ADVANTAGES AND CONCLUSION
Thanks to its sharp blade, the Usuba knife can easily cut through firm vegetables without breaking them. This is especially important when working with dense vegetables like daikon radish or squash, where precision is crucial.
The Usuba knife is a versatile and indispensable tool for any chef or culinary enthusiast who appreciates precision and delicate cutting of vegetables. With its thin blade, single-bevel edge, and various variations, the Usuba knife offers unparalleled control and precision when working with vegetables. Whether creating thin sheets of vegetables or intricate decorative cuts, the Usuba knife is an indispensable tool for those who strive for perfection in their culinary endeavors.
In short, this is the ultimate vegetable knife for anyone who wants to combine tradition, performance, and aesthetics. Improve your vegetable cutting technique with the Usuba knife and discover the joy of preparing precise and beautiful vegetables.
