Japanese Chefs Knife The Sturdy & Razor Sharp Vegetable Knife All Kitchens Need

Description: This beautiful 堺一文字光秀別打 Sakai Ichimonji Mitsuhide kamagata usuba would be ideal for either a chef or home cook. Sturdy enough to take on dense vegetables and yet sharp enough for delicate work. The mini doco shows how this 別打 specially forged blade will cut through radish, carrot and cucumber leaving slices so thin you can still see through the veg. The handle is topped with a buffalo horn bolster and in its prime it would have been considered as it should be now, a high end and valuable commodity. Photo 10 shows the knife in the process of being hand sharpened. All knives restored and sold by me are hand sharpened on a variety of stones ranging from 400, 1000, 3000, 5000, 8000, 9000 and 12,000 grit. Knives leaving my workshop can trim down free standing magazine paper. Photo 11 is included for anyone just starting to sharpen their own knives. What can be seen below the blade is what is referred to as a burr. When sharpening a knife a burr is created and then refined and finally removed leaving the knife very sharp. Photos 2 and 7 follow on from this. You may notice how the outside of the flat on the left hand side of the blade appears mirror like and the centre is pitted and less reflective. The polished edge is honed on the whetstone while the hollow grind never touches it. Single bevel knives are sharpened like this to provide the sharpest edge possible. In photos 2, 6 and 7 you may see the lamination line where the back of the blade made from carbon steel meets the soft iron on the front to help protect it from light blows. NERD BLURB The knife industry in Sakai boasts a history of more than 600 years. Sakai is one of the three great knife and bladed tool producing regions in Japan. The knives individually hand-forged by craftspeople are particularly famous, boasting a domestic share for use by 98% of professional chefs*. Their incredible cutting edge, coupled with the massive boom of Japanese cuisine, makes them the focus of attention for the chefs from around the world. *Sakai Tourism and Convention Bureau DETAILS AT A GLANCE Spine Thickness above the heel: 3.84mmBevel: Single right hand bevelHandle: Wood with buffalo horn bolsterHandle Treatment: VarnishedBlade length: 154mmKnife length: 287mm Usuba characteristically have a flat edge, with little or no curve, and are tall, to allow knuckle clearance when chopping on a cutting board. Usuba 薄刃包丁 means thin blade and it generally beneficial for cutting through firm vegetables without cracking them. Japanese cuisine stresses the importance and beauty of seasonal ingredients and therefore this knife has only one bevel and concave on the left side to cater to the national Japanese preoccupation of accuracy in slicing. ;) Please note that I will combine shipping on multiple items or purchases made at the same time. Please ask questions if you wish. I generally get back within an hour or two. Please note that none of my knives come with a saya. Shipping Info: Generally, any item paid for before 08:00 on a weekday morning will be posted on my 09:00 postal run.

Price: 139 AUD

Location: Armidale, NSW

End Time: 2024-08-28T08:41:57.000Z

Shipping Cost: 16.32 AUD