Japanese Traditional Knife Single Bevel Usuba Vegetable Knife Sydney Australia
Japanese Traditional Knife Single Bevel Usuba Vegetable Knife Sydney Australia
Japanese Traditional Knife Single Bevel Usuba Vegetable Knife Sydney Australia
Japanese Traditional Knife Single Bevel Usuba Vegetable Knife Sydney Australia
Japanese Traditional Knife Single Bevel Usuba Vegetable Knife Sydney Australia
Japanese Traditional Knife Single Bevel Usuba Vegetable Knife Sydney Australia
Japanese Traditional Knife Single Bevel Usuba Vegetable Knife Sydney Australia
Japanese Traditional Knife Single Bevel Usuba Vegetable Knife Sydney Australia

Ittetsu Kurouchi | 180mm Usuba Knife

$278 Sale Save

or 4 payments of $70 AUD w/ Afterpay

Hand forged in Echizen Japan with White 2 high carbon steel, these are something very different to what we normally see in single bevel knives. Kuro (black finish with tsuchime (hammer tone) is normally not seen in this realm, especially at this price point. Something we have been chasing for years and super happy to present here.

 

Handles and finish level are a little lower than other single bevels but heat treatment is great with high sharpness potential

  • Ittetsu Japanese Knife
  • Echizen, Japan
  • 180mm Usuba Knife
  • Kurouchi Tsuchime finish
  • Shirogami (white) #2, Soft Iron Clad
  • Japanese WA Handle:
    • Raw Magnolia Wood
    • Plastic Ferrule
  • Hand-forged in Japan
  • Edge Length: 175mm |Overall Length: 325mm | Blade Height: 51mm | Weight: 302g
  • Blade Thickness: (A) 5.7 (B) 5.0 (C) 2.6

 

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

*High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.

 

Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Usuba (Vegetable Knife)

Usuba knives are a specialist Japanese vegetable knife somewhat like their Nakiri knife cousins. They differ in their edge geometry, with the traditional Japanese Usuba being a single bevel grind. It's worth noting that you need to choose a left hand or right hand grind, depending on your preference.
Usuba knives have a flat profile which aids in push chopping but does make rock style cutting a little uncomfortable. Chefs that cook with vegetables often really appreciate this style, quite specialised but it excels in this cooking arena. 


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