Kitaoka Blue #2 Usuba 180mm Lefty

The usuba is designed for cutting vegetables. It has a single edge 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 vegetable's 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 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 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.

This knife is made with a core steel of Aogami Blue #2 and covered on one side with a soft iron layer. The resulting blade is susceptible to corrosion so it requires careful drying after use. A traditional Ho wood handle with a D-shaped profile completes the package.

This single bevel knife is made specifically for left handed users. We also have a right handed version available.

Blacksmith: Kitaoka San

Blade Construction: Ni Mai, Single Bevel Left

Cladding: Soft Iron

Edge Steel: Blue #2

Weight: 5.6 ounces

Blade Length: 170 mm (6.75")

Overall Length: 325 mm (12.75")

Thickness at Heel: 3.8 mm

Blade Height: 46.5 mm

Handle: Rosewood Octagonal

Ferrule: Black Pakka Wood

Please note you will get the handle pictured not the one in the video

Please note: We are only shipping Kitaoka knives in the USA