Kasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife’s cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs.
Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.
Its sharp and exceptionally thin edge lets cooks slice through hard vegetables such as carrots. The usuba is an ideal knife for fine dicing and julienne and brunoise slicing.

Specifications

• Style: Usuba
• Special Feature: Kasumi
• Blade Steel Type: Shiro-ko (White Steel 3)
• Handle & Bolster material : (Ho) Japanese Magnolia / Water Buffalo Horn
• HRC: 62-63
• Bevel Angle Ratio: 100/0 (Single bevel)
• Blade Length: 210mm (8.2″)
• Weight: 9.28 oz
• No Saya Cover.
• Please be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not accept requests regarding the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.

Care

Carbon steel knives will rust if not maintained properly. Use the Rust Remover to clean oxidized blades.