Usuba

The traditional Japanese vegetable knife. Straight edge for a vertical (not rocking) and slight forward/back cutting motion. This is used to get those paper-thin ginger, cucumber and daikon radish slices.
Items: 16 of 6, per page
  • Sakai Takayuki Kamagata Usuba Knife, Aonikou, 195mm / 7.7"
    • 33% off

    The perfect choice for someone looking for a traditional real Japanese Usuba made in the traditional manner out of the highest grade Japanese carbon steel: Aonikou, or Ao-Ko, known in English as blue-2 steel, from the Hitachi Yasuki-works. This steel is a high carbon steel alloy, with chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60.

    Note: item/packaging may not be exactly as pictured. Each knife is handmade, and so variations and changes in lettering, handle, and box may occur.

    • Retail price: CDN$578.00
    • Price: CDN$389.95
    • You save: CDN$188.05 (33%)

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  • Sakai Takayuki Kamagata Usuba Knife, Kasumi-suigyue, 180mm / 7.1"
    • 28% off

    An excellent choice for the sushi or Japanese cooking hobbyist or for someone who wants to try a real carbon steel traditional Japanese vegetable (Usuba) knife. Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel Kamagata-style usuba vegetable knife. This style of usuba is perhaps more useful than the commonly-seen usuba since it has a pointed tip (more like a santoku) whereas the other style has a rounded tip. Ever wondered how they get those veggies paper-thin in sushi shops? This is the tool to use. Again, search on "usuba" on Youtube for some good examples of this style of knife being used.

    This is still a remarkably well-made knife for the price (!), the only tradeoff being that it is made with a slightly less expensive Hitachi Yasugi white steel (instead of the higher end white-2 steel) and the final sharpening isn't as sharp as the more expensive knives, since the final sharpening of this type of knife is done by hand and so takes time (and money). You could certainly sharpen this up just as much as just about any other knife here, but to save money it simply doesn't come sharpened to this level from the factory. Hand-crafted with expert precision by the skilled workers in the Takayuki forge and finishing studio. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials.

    Features a hard and high quality Hitachi white steel, real wooden handle, and a beautiful natural horn bolster.

    Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece.

    Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife! This is a single-bevel knife, for right-hand use only. The colour of the buffalo horn ferrule may be blonde (as pictured), marbled, or black... variations are normal and simply based on supply (and the buffalo!). 

    • Retail price: CDN$194.00
    • Price: CDN$139.95
    • You save: CDN$54.05 (28%)

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    Only 1 left in stock
  • Sakai Takayuki Kamagata Usuba Knife, Syefu, 195mm / 7.7"
    • 32% off

    Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel Kamagata-style usuba vegetable knife. This style of usuba is perhaps more useful than the commonly-seen usuba since it has a pointed tip (more like a santoku) whereas the other style has a rounded tip. Ever wondered how they get those veggies paper-thin in sushi shops? This is the tool to use. Search for "usuba" on Youtube for some good examples of this style of knife being used. The unique thing about this Syefu line is that instead of a white or blue carbon steel cutting edge (the core), it uses the unique Silver-3 steel from the same Hitachi Yasuki works. This steel is very hard and tough and yet is very stain resistant (not quite "stainless steel", but nearly so). So if you're curious about this steel (not many people use it) or if you're simply interested in a usuba with most of the properties of a carbon steel knife but with stain-resistant qualities, this is for you! A professional-grade tool for the working chef or serious enthusiast or collector. Forged and finished by hand in Japan with expert precision by life-long craftsmen. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features a real wooden handle, and a beautiful natural water buffalo horn bolster. Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece. For right-hand use only. Comes in a beautiful red gift box.

    • Retail price: CDN$409.00
    • Price: CDN$278.95
    • You save: CDN$130.05 (32%)

    Not rated yet
    Only 1 left in stock
  • Sakai Takayuki Kamagata Usuba Knife, Uzushio, 195mm / 7.7"
    • 34% off

    Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel Kamagata-style usuba vegetable knife. This style of usuba is perhaps more useful than the commonly-seen usuba since it has a pointed tip (more like a santoku) whereas the other style has a rounded tip. Ever wondered how they get those veggies paper-thin in sushi shops? This is the tool to use. Again, search on "usuba" on Youtube for some good examples of this style of knife being used. This model features a core of Hitachi Yasugi-works white-2 carbon steel (NOT stainless) for spectacular performance, and this core is clad in absolutely stunning 16-layer iron/steel layered ("Damascus") metal for strength and beauty. A professional-grade tool for the working chef or serious enthusiast or collector. Forged and finished by hand in Japan with expert precision by life-long craftsmen. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features a very hard and high quality white-2 high carbon steel, real wooden handle, and a beautiful natural horn bolster. Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece. Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife!

    • Retail price: CDN$458.00
    • Price: CDN$302.95
    • You save: CDN$155.05 (34%)

    Not rated yet
    Only 1 left in stock
  • Sakai Takayuki Usuba Knife, Syefu, 195mm / 7.7"
    • 30% off

    Very thick and strong and yet very sharp heavy duty traditional Japanese vegetable knife. An excellent companion to the yanagiba sashimi knife. These two and a deba make for the holy trinity of traditional Japanese knives. The unique thing about this Syefu line is that instead of a white or blue carbon steel cutting edge (the core), it uses the unique Silver-3 steel from the same Hitachi Yasuki works. This steel is very hard and tough and yet is very stain resistant (not quite "stainless steel", but nearly so). So if you're curious about this steel (not many people use it) or if you're simply interested in a usuba with most of the properties of a carbon steel knife but with stain-resistant qualities, this is for you! A professional-grade tool for the working chef or serious enthusiast or collector. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features real wooden handle, and a beautiful natural horn bolster. Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece. For right-hand use only. Comes packed in a beautiful red gift box.

    • Retail price: CDN$379.00
    • Price: CDN$264.95
    • You save: CDN$114.05 (30%)

    Not rated yet
    Only 1 left in stock
  • Sakai Takayuki Usuba Knife, Tokojou, 195mm / 7.7"
    • 31% off

    Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel vegetable knife. An excellent companion to the yanagiba sashimi knife. These two and a deba make for the holy trinity of traditional Japanese knives. A professional-grade tool for the working chef or serious enthusiast or collector. Crafted with expert precision by hand by Japanese forge master Mr. Kenji Togashi and then finished by finishing/sharpening master Mr. Yukinori Oda. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features a very hard and high quality white-2 steel, real wooden handle, and a beautiful natural horn bolster. Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece. Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife!

    NOTE: These are hand-made, one-of-a-kind knives, and so the actual knife you receive will NOT be exactly the same as pictured here. Minor variations are normal, and the wooden handles are natural wood and horn ferrules, so minor imperfections are to be expected, they will NOT be perfect.

    • Retail price: CDN$422.00
    • Price: CDN$291.95
    • You save: CDN$130.05 (31%)

    Not rated yet
    Only 1 left in stock