Return to the Japanese Knife Maker Page

NEW TRADITION

Rockwell Hardness 60:62

These single sided, very traditional, hand assembled sushi blades are constructed from a double layer of stainless steel. The cutting edge (and one side of the blade) is high carbon stainless steel (AUS 8) whilst the second layer (face side) is soft stainless steel (SUS 405). The high carbon stainless steel creates a razor sharp edge, whilst the soft steel provides weight and cushioning acting as a shock absorber.

The three main shapes used since the inception of Japanese blade making - Yanagiba, Deba and Usuba are represented in this collection: Yanagiba for slicing and filleting, Deba for removing the head and chopping, Usuba for vegetable preparation. However they can be used in many other ways. The Yanagiba makes a fantastic carver for meat as well as fish as well as a great slicer. The Deba makes a very effective chopper and is ideal for any heavy work, like de-boning or cleaving though it must NOT be used on hard bones. Usuba, which means thin edge, is used primarily for the preparation of vegetables, its straight edge and even balance enables the user to transform ingredients into melting cubes, fine or thick slices very effectively. All New Tradition knives have dark wood handles with black simulated horn collars and tailored wooden shields (saya).