Honyaki Kamagata Usuba with Leadwood

Product Description for Honyaki Kamagata Usuba with Leadwood

Maker: Pieter van der Bank (click to see more by this maker)
Price: $265.00
Item num: 108017
** This is handmade and one-of-a-kind **
Blade length: 8.10 in.
Cutting edge length: 7.60 in.
Total length: 13.20 in.
Blade height (at heel): 1.91 in.
Blade thickness (near bolster): 0.13 in.
Blade thickness (at midpoint): 0.11 in.
Blade thickness (near tip): 0.08 in.
Item weight: 8.00 oz.
Blade: 1085 carbon steel with a differential clay zone heat treatment
Bolster: Stacked oak
Handle: Leadwood
Description: Pieter van der Bank of PVB Knives is a bladesmith from the small town of Heidelberg located in the Western Cape of South Africa. Pieter has been hand crafting unique kitchen knives since 2016 and focuses on both European style and Japanese style chef's knives. His fit and finish is excellent and his understanding of chef knife geometry is equally well thought through.
Kamagata Usuba are used for cutting meats and vegetables into extremely thin slices typical of Japanese cuisine. The cutting edge is quite thin and should not be used on hard rind vegetables. This knife is designed for right-handed use. The Kamagata style combines a sharp tip that can be used for detail work with a long, keen edge for slicing.
This knife was made using the honyaki technique. The spine was coated with clay prior to quenching. This insulates the top of the blade and results in a keen, hard cutting edge with a soft, supportive spine. Honyaki takes more skill to forge and shape than other techniques. Honyaki knives have the greatest kirenaga (staying sharp the longest).
The blade is 1085 carbon steel to ensure a keen, long lasting edge with chip resistance. The right side features a wide primary bevel. The left side is a hollow grind. This allows the kamagata usuba to effortlessly slice through foods without any sticking. The flats are satin finished, with the primary bevel brought to a high polish. Pieter's mark is on the right side of the blade. We recommend using camellia oil to oil the carbon steel blade and natural wood handle.
The handle combines leadwood and stacked oak into a Japanese-inspired octagonal handle. This ambidextrous handle is very comfortable and nicely accommodates a pinch grip. Like other knives, this knife should not be put in the dishwasher.
Excellent work throughout!

Availability: In stock. Usually ships in 1-2 business days