KITCHEN KNIVES

Usuba are quite massive and always long knives, sometimes there are modifications from 130 mm long, but more often - from 180 mm and more, on average - 180-240 mm. But their characteristic feature is not at all the length, but the shape of the blade itself and the ratio of the width of the blade and the handle. Most of all, the usuba and its varieties resemble the kitchen axes that we use for cutting bones: their butt line descends almost perpendicularly to the cutting edge. This is the first difference. But, unlike a kitchen hatchet, it is impossible to cut cartilage and bones with it: the thinnest edge of such an “outrage” will not withstand. This is why usuba requires a certain amount of skill: an inexperienced carver can easily damage the blade through careless work.

The second will immediately become apparent as soon as you pick up a Japanese vegetable knife: you will see that it has a traditional handle with a pronounced side rib and an elliptical section (quite thin, by the way) and an incredible blade width compared to the handle. At first, it is unusual to use a “hatchet”, but then the understanding comes that cutting vegetables with the help of such a tool is incredibly convenient, and movements seem to acquire dexterity that was not there before. Remember an ordinary knife with which you cut vegetables - its handle is flat and almost equal in width to the blade, so the cutting board has to be moved to the edge of the table so that the hand is comfortable. From usuba there are no such problems.

Due to the heavy weight and razor sharpness of the blade, the usuba gives a stunning “straight” cut, without reciprocating movements: this is the main feature of the heavy blade, which, as it were, cuts vegetables and fruits, removing the thinnest “shavings” from them.

Weight: 215g
blade length: 180 mm
overall length: 305 mm
Blade thickness: 4 mm
blade material: molybdenum-vanadium steel
blade layers: 1
handle: Magnolia tree
knife type: USUBA
Single Bevel for Right-Handed
HRC: 58 +/- 1