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The usuba knife has a humble look as compared to other Japanese blade designs, but don't let that look deceive you. This is a knife that requires great skill to to master the techniques necessary in using this traditional blade.
The usuba is designed for cutting vegetables. It has a single grind and features a fairly thin profile. The word Usuba translates to 'thin cutting edge'. The fine blade and slender spine minimizes the crushing of the vegetables' fibers, leaving a sharp shiny surface on the cut side. This is the knife used by experienced chefs to perform the difficult 'katsuramuki' rotary peeling technique.
The Kitaoka 180mm Usuba Blue #2 has a 'higashigata' style blade made popular in the Kanto area of Japan. This features a rectangular profile with squared off corners. It has a completely flat cutting edge so that it ends up flush to the board when slicing. It is a fairly stout knife with a blade heavy bias. This extra weight maximizes the efficiency of the cutting style called 'utsu', where the blade is kept parallel to the board and moved to the far side while allowing the weight of the knife to cut straight down through the produce. Please note the handle is installed Tokyo Style with the machi exposed. See photo #4.Maker: Kitaoka
Size: 180mm
Type: Usuba
Steel: Blue #2
HRC: 62-63
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Finish: Satin
Right Handed only available currently
Handle Install: Exposed Machi see photo 4
Please note: We are only shipping Kitaoka knives in the USA
The usuba is designed for cutting vegetables. It has a single grind and features a fairly thin profile. The word Usuba translates to 'thin cutting edge'. The fine blade and slender spine minimizes the crushing of the vegetables' fibers, leaving a sharp shiny surface on the cut side. This is the knife used by experienced chefs to perform the difficult 'katsuramuki' rotary peeling technique.
The Kitaoka 180mm Usuba Blue #2 has a 'higashigata' style blade made popular in the Kanto area of Japan. This features a rectangular profile with squared off corners. It has a completely flat cutting edge so that it ends up flush to the board when slicing. It is a fairly stout knife with a blade heavy bias. This extra weight maximizes the efficiency of the cutting style called 'utsu', where the blade is kept parallel to the board and moved to the far side while allowing the weight of the knife to cut straight down through the produce. Please note the handle is installed Tokyo Style with the machi exposed. See photo #4.
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval)
Saya
Clunky, but has potentialPosted By: Miguel - verified customer
When I got this knife, it was very loose from its handle, and had high spots in the middle.It was an easy fix for the tang as Mr. Richmond helped me with it. As for the high spot, fixing it on my whetstones will do the job slowly.At the price, the faults are justifiable, but at the same time I would've wanted a better quality knife from this maker in the future.
When I got this knife, it was very loose from its handle, and had high spots in the middle.It was an easy fix for the tang as Mr. Richmond helped me with it. As for the high spot, fixing it on my whetstones will do the job slowly.At the price, the faults are justifiable, but at the same time I would've wanted a better quality knife from this maker in the future.
Kitaoka Usuba Beautiful knife Excellent knifePosted By: Tony - verified customer
I chose this knife because the blade profile was advertised as completely flat which is both rare and exactly what I have been looking for. It is exactly what they claimed. The knife shipped with an exceptional edge!Fit and finish of the handle is very good.The knife blade is NOT that thin overall. The description says fairly thin, I would call it thick at the spine but it tapers quite a bit to the edge.
I chose this knife because the blade profile was advertised as completely flat which is both rare and exactly what I have been looking for. It is exactly what they claimed. The knife shipped with an exceptional edge!Fit and finish of the handle is very good.The knife blade is NOT that thin overall. The description says fairly thin, I would call it thick at the spine but it tapers quite a bit to the edge.
