Maker: Kobayashi (click to see more by this maker)
Item num: 86811
Blade length: 7.10 in.
Total length: 12.50 in.
Blade width: 1.75 in.
Blade thickness: 0.15 in.
Item weight: 6.65 oz.
Shipment weight: 11.6 oz.
Blade: Single bevel blue steel #2 (aogami) carbon steel forge-welded to mild steel for an extremely hard (61-63 Rc) cutting edge that will be easy to maintain
Bolster: Buffalo horn ferrule
Handle: Ho wood
Sheath: Pinned ho wood saya
Description: Usuba Hocho are used for cutting vegetables into extremely thin slices typical of Japanese cuisine. 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. The knife is accompanied by a saya made specifically to the blade for a perfect fit. This ho wood sheath protects the blade for chefs on the go or while in the drawer.
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 professional level blade is forged using the Hon Kasumi technique -- a forging process which creates the misty appearance at the 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 mild steel. 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 61-63 (very hard!) leaving a razor edge that is very easy to keep sharp.
Availability: In stock. Usually ships in 1-2 business days