Usuba

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Thinly sliced vegetables and meat as well as delicately deboned fish require high-quality tools. In cooperation with the small Japanese knifemaker Yamahide, we present to you a selection of traditionally hand-forged Japanese cooking knives with blades of dual-layer steel.

The cutting layer of the blades consists of shirogami (white paper steel), a non-stainless unalloyed carbon steel with a high degree of purity and a fine structure very close to Japanese sword steel. It is most often used for fine cutting tools, offering excellent sharpness, easy sharpening and maximum edge retention. Its hardness is at 60-62 HRC. This means that the highly hardened steel allows for extremely fine edge angles of 15 to 25 degrees.

The kitchen knives, traditionally ground on one side, have a slight hollow grind on the back side, which makes for extremely precise, straight cuts and best cutting results. In addition, these knives can be sharpened on a classic Japanese water stone. The ferrule made from water buffalo horn combined with the typically asymmetrical handle of magnolia wood complete the authentic, elegant look. Enjoy the best of Japanese craftsmanship. Please note that the one-sided grind is only suitable for right-handed users.

The Usuba is a paring knife used for peeling, cleaning, cutting and chopping vegetables. The fine, one-sided edge makes paper-thin cuts, which is also great for decorative cuts.

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Yamahide

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Thinly cut vegetables and meat as well as finely filleted fish require particularly high-quality tools. In cooperation with the small Japanese Knife Manufactory Yamahide, we present a selection of traditionally hand-forged Japanese cooking knives with blades made of two-layer steel.

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