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 Masashi Single Bevel knives -Masashi-san makes a beautifully polished and crazy sharp blade, working entirely by himself hand-forging, sharpening, and putting on the handles. He’s also a bit of a risk taker, forging knives in his flip-flops and lighting cigarettes off white-hot knife steel. Bad. Ass. Masashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.
| Knife Shape | Usuba |
|---|---|
| Blade Length | 165mm |
| Blade Height | |
| Weight | |
| Spine Thickness at Heel | |
| Steel Type | Shirogami #2 (White Carbon Steel) |
| Rockwell Hardness | 61-63 |
| Edge/Bevel | Single Bevel, right hand bias |
| Handle | |
| Blacksmith | Masashi Yamamoto |
| Knife Line | Masashi Single Bevel |
