Sakai Takayuki Kamagata Usuba Knife, Aonikou, 195mm / 7.7"
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Sakai Takayuki Kamagata Usuba Knife, Aonikou, 195mm / 7.7"


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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.

Only 1 left in stock
  • CDN$389.95
Retail price: CDN$578.00, you save CDN$188.05
  • 33% off
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  • Weight
    1 kg
  • SKU
    SAK-01054

Sakai Takayuki Kamagata Usuba Vegetable Knife, Aonikou, 195mm / 7.7" 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 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 that this steel is not necessarily better or worse than White-2 steel, only different... the differences at this level of quality are very small and a matter of personal preference and how the knife maker deals with the steel... it's very subtle to be sure. Theoretically White-2 could be sharper since it is more pure (and not an alloy), but like I said, at this level of quality, it's largely a theoretical more than practical difference. Knives made with either of these high-grade steels by such masters are amazing. This is a beautiful and high quality pro-grade knife. Crafted with expert precision by hand by Japanese forge master Mr. Kenji Togashi and then finished by by hand by finishing 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 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. Only for right-hand use. Comes packed in a beautiful gift box. 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: item/packaging may not be exactly as pictured. Each knife is handmade, and so variations and changes in lettering, handle, and box may occur.

  • Manufacturer
    Sakai Takayuki
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