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Kumagoro Right-Handed Kamagata Usuba Hocho - 180mm

Kumagoro Right-Handed Kamagata Usuba Hocho - 180mm
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product description

Related Products:
Kumagoro Traditional Hocho
Carbon Steel
Fixed Blade Knives
Artisan Made
Blade Style - Hon Kasumi Style
Carbon Steel - Blue #2 (Aogami)
Japanese/Asian Knives
Single Bevel
Usuba
Vegetable Cleavers
Wood - Ho Wood
Right Handed Knives

Product Description for Kumagoro Right-Handed Kamagata Usuba Hocho - 180mm

Maker: Kumagoro (click to see more by this maker)
Item num: 84046
Blade length: 7.10 in.
Total length: 13.00 in.
Blade width: 1.89 in.
Blade thickness: 0.16 in.
Item weight: 6.96 oz.
Blade: Single bevel blue carbon steel forge-welded to wrought iron for an extremely hard (62 Rc) cutting edge that will be easy to maintain
Handle: Ho wood, known for its water resistant qualities with molded ferrules
Description: Usuba Hocho are used for cutting vegetables into extremely thin slices typical of Japanese cuisine. The Kamagata Usuba combines a sharp tip that can be used for detail work with a long, keen edge for slicing. These blades are quite thin and should not be used on hard rind vegetables. Both the handle and the blade are created specifically for right-handed use.
Traditional Japanese chef's knives differ from European styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Consequently, these knives can be honed to a sharper edge than can double bevel knives.
The blade is forged in the Hon Kasumi style, resulting in a misty lamination line between the two kinds of metal. These blades are hand forged from a combination of hard Aogami Hagane 'blue steel' forge-welded to a piece of Jigane 'wrought iron'. The most exacting standards as well as considerable time are required for this type of forge work. After forging, each blade is individually tempered to Rockwell 62 (very hard!) leaving a razor edge that is very easy to keep sharp.
Availability: Not currently available

 
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