Hand forged professional knife from Masashi, with single bevelled White Paper Shirogami steel hand laminated to a softer steel cladding. Usuba are used in Japan for traditional vegetable prep, and the single bevelled edge gives great control (with skill, needless to say) for the uber-thin katsuramuki technique. Compared to a Nakiri (which is more of a household knife) the Usuba cuts with more detail and control, but needs more skill. Masashi makes these in the kamagata style, popular in the Kansai area - the Kyoto chefs use the pointed end for fine detailed work.
Masashi trained under his uncle, Yoshida san, of Yoshikane, and now produces extraordinarily beautiful kinfes in his workshop in Sanjo, Niigata.
- Hand laminated Shirogami White Paper Steel
- Kamagata style tip
- Magnolia handle, resin ferrule
- Comes with fitted Magnolia Saya scabbard
- 7"/18cm blade
- 13"/32.5cm long
Niwaki Tip: Single bevelled blades take a bit of getting used - like driving on the other side of the road!