An usuba knife is traditionally used as a vegetable knife in the kitchen.
How Does One Spot an Usuba?
It usually has a flat edge, with very little or no curve and “tall” (to allow enough clearance for the knuckles when using a chopping board). The term usuba is literally translated as thin blade. Of course, this is in reference to its physical characteristic. As opposed to other knives, the usuba is relatively thinner. This feature allows the knife to cut through even firm vegetables without deforming them.
The YOSHIHIRO- Edo Hongasumi Usuba Vegetable Knife 8.25″ (210mm) is the Kanto version of an usuba. It actually looks like a small meat cleaver which features a square blunt tip.
Vegetables need some special loving care. Some are soft, some are tough. Hence, a good vegetable knife is needed to address this unique situation.
What Makes this Ideal for Your Greens?
- Grade: Hongasumi / Knife Type: Usuba Vegetable Knife (Edo Type)
- Steel Type: Ao-ko Blue High Carbon Steel
- Blade: Single-Edged/ Blade Length: 8.25″ (210mm)
- BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Magnolia
- Hardness Rockwell C scale: 62-63
What is Blue Steel (Ao-ko)?
Blue steel is in essence a Shiro-ko or white steel but is supplemented with chromium and tungsten. These materials benefit the YOSHIHIRO- Edo Hongasumi Usuba Vegetable Knife 8.25″ (210mm) by:
- Enhancing the strength of the blade
- Lessening the reactivity of the steel
- Improving the potential for prolonged edge retention
With Yoshihiro, you are assured of a quality vegetable knife that is backed by 500 years of history! In fact, it’s been awarded the “Best Sushi Chef Knife Maker” in Japan thanks to its technology and techniques in knife making.
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