Epicurean Edge The Knife that Makes the Meal Price MatchingFree Shipping!!
Shop by Category
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Gift Certificates
Web Specials

Shop by Purpose
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Left-Handed Knives
Knife Sets
Japanese/Asian Knives
      Double Bevel
      Single Bevel

Graters & Peelers
Knife Storage/Saya
Cutting Boards
Shears & Pruning Tools
Gift Certificates

Sharpening Service
Gift Registry

About Us
FAQ & Information

Kansui Suminagashi Right-Handed Usuba Hocho (Vegetable Knife) - 210mm

Kansui Suminagashi Right-Handed Usuba Hocho (Vegetable Knife) - 210mm
click for larger images

click on thumbnail to see a larger photo
Rating: No reviews
add review | list reviews
Availability: In stock. Usually ships in 1-2 business days

product description

Related Products:
Kobayashi Summinagashi Single Bevel
Carbon Steel
Artisan Made
Blade Style - Hon Kasumi Style
Carbon Steel - Blue #2 (Aogami)
Japanese/Asian Knives
Single Bevel
Vegetable Cleavers
Wood - Ebony
Right Handed Knives

Product Description for Kansui Suminagashi Right-Handed Usuba Hocho (Vegetable Knife) - 210mm

Maker: Kobayashi (click to see more by this maker)
Price: $734.80
Item num: 84632
Blade length: 8.50 in.
Total length: 14.12 in.
Blade height (at heel): 1.96 in.
Blade thickness (near bolster): 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

Home | View Cart | Check Out | Search | Empty Cart
price matching | customer service | privacy policy | guarantee | shipping options | about us

Phone Orders: 425-889-5980
Looking for Custom Knives? Try http://www.BladeGallery.com

We Accept Discover, American Express, Visa, MasterCard, Check and Money Order
Epicurean Edge, Cutlery, Kirkland, WA
Comments and questions to info@epicureanedge.com
Text and images protected by copyright. Copyright 2017-2020 BladeGallery Inc. All rights reserved.