Knives

HSU-IHYKU-210_SS.jpg
Suisin Inox Honyaki Kamagata Usuba
List Price: $
Price: $495.00
  
  
    
 
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Suisin Inox Honyaki Kamagata Usuba
Item #: HSU-IHYKU-210
Size: 8.2" (21cm)
Style: Vegetable Slicer
Summer Knife Sale: Save 15% off knives! Use promocode "KS0714" during checkout!
Specifications

Style

Kamagata Usuba

Steel Type

Swedish Inox Stain-Resistant Steel

Classification

Honyaki

Saya Cover

Wooden Cover Included

Blade

Single Edge

Blade Length

8.2” (210mm)

Handle Material

Japanese Yew Wood

Bolster Material

Water Buffalo
(Bolsters are made from natural horn therefore colors may vary)

*HRc

61

* Hardness Rockwell C scale

For Left-Handed Customer

  • Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.

Did you know?

  • Korin offers their customers a free maintenance service for all traditional Japanese knives!

  • The initial blade serves as a sharpening guide in the future. Free initial sharpening and uraoshi sharpening is available with every purchase. Please be aware that sharpened knives are not eligible for returns.

The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work.

Originated in Kansai (Osaka) region.

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Traditional Japanese knives have significantly thinner and more delicate blades than Western knives. The use of honing steels or sharpening machines will result in chipping.
  • Please do not attempt to cut through bones with traditional Japanese knives, unless it is a butchering knife.
  • Traditional Japanese knives could slightly bend, due to the heat tempering of the two different carbon quality steel in the blade. Korin offers customers a free service to prepare the knife before use.
  • We advise all customers to have a skilled sharpener put the initial blade on knives, due to how the initial blade serves as a sharpening guide in the future. Korin offers a complimentary initial sharpening and uraoshi sharpening with every purchase.
  • It is important to always flatten sharpening stones with a stone fixer to avoid knives from warping shapes.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

For more information, please check our pages on different types of sharpening stones or sharpening tips.



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