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!).