Maker: Kobayashi (click to see more by this maker)
Item num: 84632
Blade length: 8.50 in.
Total length: 14.12 in.
Blade width: 1.96 in.
Blade thickness: 0.20 in.
Item weight: 11.92 oz.
Shipment weight: 15.92 oz.
Description: Usuba Hocho are used for cutting vegetables into extremely thin slices typical of Japanese cuisine. These blades are quite thin at the edge and should not be used on hard rind vegetables.
Kansui Suminagashi Single-Bevel knives are handmade and feature a Jigane, which is made by repeatedly folding together two layers of different types of carbon steels. This unique process creates a Jigane with 16 exceedingly thin, alternating layers, called Damascus. This is then forge-welded to a layer of high carbon steel (blue paper #2) and tempered to Rockwell c63º. This process imparts a visual tension to the blade and a brilliant sharpness to the cutting edge. Because blue steel is a carbon steel, these knives must be dried after use to prevent rust or tarnish.
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. Because of this, these knives can generally be honed to a sharper edge than can double bevel knives.
The "Wa" style handle is octagonal in shape and is formed from macassar ebony with a buffalo horn ferrule. Each blade comes razor sharp. Designed for right-handed use.
- Carbon steel damascus "hon kasumi" blade
- Extremely hard cutting edge for long-lasting razor sharp knives
- Single bevel for thin, accurate slicing
- Macassar ebony and buffalo horn handle
- Designed for right-handed use
Availability: In stock. Usually ships in 1-2 business days