Hitohira Nakagawa Mosuke Ginsan Usuba 210mm Ho

1 in stock

Hitohira Nakagawa usuba 210 mm Ginsan — vue complète, couteau japonais sur fond neutre

Hitohira Nakagawa usuba 210 mm — profil de lame, dos droit et talon carré

Usuba japonais Ginsan 210 mm — finition kasumi sur le plat de lame

Hitohira Nakagawa usuba — tranchant kataba, biseau unique, couteau japonais

Usuba 210 mm Ginsan — jonction lame et manche wa en magnolia

Manche wa en magnolia (hōnoki), couteau japonais usuba Nakagawa

Hitohira Nakagawa usuba Ginsan — vue du talon et hauteur de lame

Usuba japonais 210 mm — vue de dos, construction sanmai, finition kasumi

Usuba 210 mm in Ginsan (Silver Steel), forged in Sakai by Nakagawa: a stainless steel with near-carbon sharpening behavior, shaped into a single-bevel kataba profile built exclusively for vegetables. The straight spine and square heel of the usuba suit push-cutting and precision techniques such as fine julienne and katsuramuki, the continuous ribbon-peeling of daikon or kabocha.

The wa-handle in magnolia (hōnoki) is lightweight, fine-grained, with an oval cross-section typical of Sakai production. Nakagawa is one of the few smiths in the region to work Ginsan using traditional hand-forging methods, a process that meaningfully improves the steel's properties compared to industrial production. Construction is sanmai, with a Ginsan core clad in jigane, and the kasumi finish is standard on this usuba.

Ginsan (Silver Steel) is a high-chromium stainless steel (13,14.5% Cr, 0.95,1.10% C), hardened to 59,62 HRC. On the whetstone, it behaves closer to a carbon steel than most stainless alloys: it responds quickly and can be brought to a very fine edge for a stainless steel. It does not develop a patina and resists corrosion under normal conditions. For a vegetable knife in daily use, this translates to straightforward maintenance without the immediate drying requirements of carbon steels.

Care

Rinse and dry after use. Never put in the dishwasher. Sharpen on water stones to maintain the single-bevel kataba edge.

By Hitohira

Hitohira Nakagawa Mosuke Ginsan Usuba 210mm Ho

Size

210mm

Overall length

356mm

Blade height

50mm

Handle to tip length

217mm

Thickness

3.5mm

Edge length

198mm

Weight

240 g

Handle length

140mm

Steel

Ginsan with stainless steel cladding

Steel Type

Stainless steel

Usage

Vegetable knife

Hand Orientation

Right-handed

Saya

Included

Production

Sakai

$570.00

Store availability

Montréal: In stock

Québec: Out of stock

*Transfer available between stores, contact us at

Description

Care

Rinse and dry after use. Never put in the dishwasher. Sharpen on water stones to maintain the single-bevel kataba edge.

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!

Livraison et Retour

Quels sont nos tarifs d’expédition ? 
Canada : 15 $ (gratuit pour les commandes de plus de 150 $) États-Unis : 20 $ Reste du monde : 50 $ 

Quels sont les délais de livraison ? 
Nous mettons tout en œuvre pour que votre commande soit traitée dans un délai de 72 heures ouvrables (les fins de semaine ne sont pas incluses) afin d’expédier votre colis le plus rapidement possible. Les délais de livraison varient selon le transporteur. Si vous avez besoin d’une livraison plus rapide, veuillez nous contacter au 514-503-1185. 

Y a-t-il une politique de remboursement ? 
Aucun remboursement n’est accepté. La seule exception concerne les articles défectueux (bien que notre équipe vérifie chaque commande avec le plus grand soin). Si vous recevez un article qui semble défectueux, veuillez nous en aviser dès que possible après la réception. En cas de dommage causé par le transporteur, veuillez conserver tous les articles et emballages d’origine pour une éventuelle inspection par le transporteur. Les articles retournés à Stay Sharp sont aux frais de l’acheteur. Les articles doivent être correctement emballés pour éviter tout dommage et doivent être entièrement assurés. Veuillez également nous fournir le numéro de suivi afin que nous puissions suivre l’état de l’envoi. Les fonds ne seront pas remboursés avant que nous ayons reçu les articles et confirmé que leur état est satisfaisant. Le montant remboursé correspondra au montant payé, moins les frais d’expédition et de manutention, les frais de vente en ligne et tous autres coûts encourus.

Customer Reviews

ACCESSORIES RECOMMENDED BY OUR EXPERTS

sekishin-spatule-stainless-s-3l-bois_de_rose_1.jpeg,Sekishin Spatule Stainless S #3L Bois_de_rose - vue 1

sekishin-spatule-stainless-s-3l-bois_de_rose_2.jpeg,Sekishin Spatule Stainless S #3L Bois_de_rose - vue 2

Sekishin Spatula Stainless S #3L Rosewood

$10.00

Hasegawa Cutting Board Scraper

$15.00

Sauce soya Haizakura Daikou Shoyu, vieillie 2 ans en fût de cèdre. Sauce soya japonaise polyvalente aux notes florales et umami.

Tokusen Daikou Shoyu Haizakura (Shoyu)

$19.00

Traditional Japanese wooden basting brush with natural horsehair bristles, shown on a dark background.

Cooking brush with natural horsehair bristles and a light wooden handle, displayed on a dark background.

Kanaya Sauce Brush 34mm (Horsehair)

$20.00

Boîte de pâte de wasabi Tokusen 80 g avec vrai wasabi et 0 % raifort, vue de face sur fond neutre.

Tube de pâte de wasabi Tokusen 80 g avec vrai wasabi et 0 % raifort, vue de face sur fond neutre.

Tokusen Wasabi Paste

$20.00

1 in stock

Hashi-coo Leaf chopstick holder

$20.00

Détail de l’étiquette Tamari Daikou Shoyu, sauce soya épaisse japonaise

Sauce soya tamari japonaise Daikou Shoyu 150 ml, bouteille vue complète — produit du Japon

Tokusen Daikou Shoyu Tamari (Shoyu)

$21.00

ANEX Long Nose Tweezer 200mm

$25.00

A pair of Japanese chopsticks ‘Oedo Green’ with a lacquered finish, displayed on a dark background.

Close-up of a pair of lacquered Japanese chopsticks “Oedo Verte”, displayed on a dark background.

Style of Japan Oedo Chopsticks

Green
Metallic green
Purple
Black

$25.00

A pair of Japanese chopsticks ‘Ihana Saison – Green Dots’ displayed on a dark background, lacquered wooden chopsticks with green polka-dot motifs.

Close-up of Japanese chopsticks with lacquered green polka-dot handles, displayed on a dark background.

Style of Japan Season Ihana

Points verts / Green dots
Vert lime / Lemon green

$25.00

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.

Description

Care

Product notes

Maintenance tips

Guarantee

Customer Reviews

Livraison et Retour

Hitohira Nakagawa Mosuke Ginsan Usuba 210mm Ho

Size

Overall length

Blade height

Handle to tip length

Thickness

Edge length

Weight

Handle length

Steel

Steel Type

Usage

Hand Orientation

Saya

Production

Store availability

Description

Care

Maintenance tips

Product notes

Guarantee

Livraison et Retour

Customer Reviews

Sorry, No results found!

ACCESSORIES RECOMMENDED BY OUR EXPERTS

INTRODUCTION TO THE USUBA KNIFE

BLADE, SHAPES AND VARIANTS

ORIGINS AND HERITAGE

ADVANTAGES AND CONCLUSION

Customer Reviews

Want some cutting-edge news?

Drawer Title

Similar Products