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Kiyotsuna Saku | 180 Usuba Knife

Kiyotsuna Saku | 180 Usuba Knife

It's been 11 years since we saw this line last. One of the first carbon steel knives we imported into Australia in large numbers, theyĀ still represent one of the best entry points into traditional Japanese knives.

Ā 

These knives have high quality steel and heat treatment but fit and finish is lower (as the price reflects). Expect some scratches and signs of manufacturer's hand.

  • Kiyotsuna Saku Japanese Kitchen Knife
  • 180mm Usuba Knife
  • SK5 High-Carbon, Soft Iron Clad
  • Single Bevel (Right)
  • D-Shaped Ho Wood Handle w/ Plastic Ferrule
  • CraftedĀ in Japan
  • Edge Length: 164mm | Overall Length: 306mm | Blade Height: 46mm | Weight: 176g
  • Blade Thickness: (A) 3.4 (B) 3.2 (C) 2.2 (at spine)
    Japanese Knife Thickness Measurement DiagramĀ 

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

* High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust.

Ā Ā 
Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia

Japanese Kitchen Knife | Usuba (Vegetable Knife)

Usuba knives are a specialist Japanese vegetable knifeĀ much like their Nakiri knife cousins. They do differ however in their edge geometry, with the traditionalĀ Japanese Usuba being a single bevel grind. It's worth noting that you need to choose a left hand or right hand grind, depending on your preference.
UsubaĀ knivesĀ have a flat profile which aids in push chopping but does make rock style cutting a little uncomfortable. Chefs that cook with vegetables often really appreciate this style, quite specialisedĀ but it excels in this cooking arena.Ā 


    $60.95
    Kiyotsuna Saku | 180 Usuba Knifeā€”
    $60.95

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    Description

    It's been 11 years since we saw this line last. One of the first carbon steel knives we imported into Australia in large numbers, theyĀ still represent one of the best entry points into traditional Japanese knives.

    Ā 

    These knives have high quality steel and heat treatment but fit and finish is lower (as the price reflects). Expect some scratches and signs of manufacturer's hand.

    • Kiyotsuna Saku Japanese Kitchen Knife
    • 180mm Usuba Knife
    • SK5 High-Carbon, Soft Iron Clad
    • Single Bevel (Right)
    • D-Shaped Ho Wood Handle w/ Plastic Ferrule
    • CraftedĀ in Japan
    • Edge Length: 164mm | Overall Length: 306mm | Blade Height: 46mm | Weight: 176g
    • Blade Thickness: (A) 3.4 (B) 3.2 (C) 2.2 (at spine)
      Japanese Knife Thickness Measurement DiagramĀ 

    * As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

    * High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust.

    Ā Ā 
    Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia

    Japanese Kitchen Knife | Usuba (Vegetable Knife)

    Usuba knives are a specialist Japanese vegetable knifeĀ much like their Nakiri knife cousins. They do differ however in their edge geometry, with the traditionalĀ Japanese Usuba being a single bevel grind. It's worth noting that you need to choose a left hand or right hand grind, depending on your preference.
    UsubaĀ knivesĀ have a flat profile which aids in push chopping but does make rock style cutting a little uncomfortable. Chefs that cook with vegetables often really appreciate this style, quite specialisedĀ but it excels in this cooking arena.Ā 


      Kiyotsuna Saku | 180 Usuba Knife | ProTooling