Name: Usuba
Brand: Masashi Yamamoto
SKU: MY-KATABA-Usuba
Price: 3195.00 SEK
Availability: InStock

Usuba

3 195,00 SEK

VAT included for EU orders .

MY-KATABA-Usuba

Usuba with a 17 cm long blade.
Grind: Single bevel (kataba) for right-handed users.

Blade length tip to heel: 173 mm
Blade height: 52 mm
Spine thickness at bolster: 4 mm
Spine thickness mid-blade: 3 mm
Weight: 190 grams
Steel: Shirogami#2 with an iron cladding (not stainless)
Finish: Polished migaki finish.

Masashi Yamamoto is a highly respected blacksmith from Sanjo, Japan. His knives are entirely hand-forged and of very high quality. This usuba is a pure display of forging artistry. The edge comes thin and absolutely razor-sharp. The flat side (uran) lies completely flat against the surface without the blade being twisted or wobbling (hineri). If one were to use terms like masterpiece and perfection, this is a very good occasion to use such grand words.

The handle is made of burnt chestnut with a buffalo horn bolster. The shape is oval.

NOTE: Carbon steel is not stainless! Always wipe the knife dry after use to prevent rust. Over time, carbon steel will develop a patina in various tones. This is completely normal but can be polished off with polishing paste if desired.

Manufacturer: Masashi Yamamoto
Model: Usuba
Length: 170 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC: 62-63HRC
Forging:
Handle material: Chestnut | Buffalo horn

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.