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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.
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