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Sukenari Blue #2 Kamagata Usuba 210mm (8.2") Kasumi

SKU 80619
Original price $360.00 - Original price $360.00
Original price
$360.00
$360.00 - $360.00
Current price $360.00

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Specifications

Style : Usuba
Length : 210mm (8.2")
Weight : 9.06 oz (257 g)
Special Feature : Kasumi
Blade Steel Type : Blue #2 Carbon Steel
Handle material : Ho (Magnolia) with Buffalo Horn Ferrule, Octagonal shape
HRC : 63
Bevel Angle Ratio : 100/0 (Single bevel)
Cover : Not included

Matching Saya Cover
Sukenari Blue 2 Single Bevels

Much like the White #2 single bevels from Sukenari, the Blue #2 line are remarkable in their consistency. They sport a rather austere finish, eschewing kasumi finishing in favor of focusing time and effort on delivering well-ground, heat-treated and straight single bevel knives which will be a pleasure both to use and maintain. Blue #2 is more abrasion resistant than any of the white steels and so will be more difficult to sharpen, but will retain its sharpness for longer.

About Sukenari

Sukenari was founded during the Showa period in Toyama Prefecture and since its inception has been driven to produce quality cutlery through hands-on craftsmanship at every step. Sukenari's philosophy is that any tool should perform as an extension of oneself and this commitment to quality shows in each facet of the knife from rounded, polished choil and edges to impeccable grinds and an incredibly consistent heat treat.

Usuba Knife

Usuba means "thin blade" and true to this name, usuba are incredibly thin behind the edge. This is achieved by a very aggressive bevel from roughly half-way up the knife. These knives, like other single bevel knives, are quite a bit thicker at the spine than their double bevel counterparts however. This means that these knives excel when performing cuts that utilize the beveled portion of the blade but when the cut transitions beyond the shoulder, significant wedging and steering occurs. These are the traditional "vegetable knife" in Japanese cuisine and are used for katsuramuki, sengiri, mukimono and other knife cuts. Although they are called "vegetable cleavers" by many, it's strongly recommended for non-professionals to get a Nakiri instead as a general purpose vegetable knife.

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