Sakai Takayuki Suigyu Kasumitogi Usuba 165mm

2 items left

About the Shape - Usuba translates as “thin edge/blade.” The flat blade is meant for chopping vegetables. The entire flat edge of the knife kisses the cutting board making sure you don't turn the veggies into an accordion. The Usuba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel”. As a result, this knife is perfect for rotary peeling.

About Sakai Takayuki Suigyu Kasumitogi - Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.

The Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!

Knife Shape Usuba
Blade Length 165mm
Blade Height 40mm
Spine Thickness at Heel 3.2mm
Weight 147g
Steel Type Shirogami #3 (White Carbon Steel)core with Carbon Steel Cladding
Rockwell Hardness 59-61
Edge/Bevel Single Bevel, Right hand bias
Handle Wa (Japanese) Handle, D-Shape Magnolia wood handle with horn collar
Maker Sakai Takayuki
Knife Line Sakai Takayuki Suigyu Kasumitogi