Name: Usuba
Brand: Sakai Takayuki
Price: 2695.00 SEK
Availability: InStock

2 695,00 SEK

VAT included for EU orders .

An usuba with a 17 cm long blade.
Blade height: 46 mm
Weight: 186 grams

This knife is entirely hand-forged from shirogami#2 carbon steel with an iron cladding. The edge is single-beveled (right-handed) and the knife has a thick spine to give the correct bevel angle. The forging and grinding of this knife are of very consistent, high quality, which is especially noticeable in how flat and even the ura (back) side sits against a flat surface. The handle is made of D-shaped ho-wood with a bolster in black buffalo horn.

Kataba is the Japanese word for single-beveled knives, and the Kataba series has been developed to meet the needs of professional users looking for a reliable knife that will last for many years.

Note: Please be aware that neither the core steel nor the cladding is stainless. Dry the blade immediately after use to prevent the knife from rusting.

Manufacturer: Sakai Takayuki
Model: Usuba
Length: 170 mm
Steel: Shirogami #2
Kolstål | Järnkappa
HRC: 63-64HRC
Forging:
Handle material:

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.