Tadafusa White #2 Usuba 180mm (7.1")
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Tadafusa knives are crafted for chefs who value precision, balance, and reliability. Known for their beautifully executed taper from spine to edge, Tadafusa blades offer smooth cutting performance and excellent control. Made with care, even in the details you don’t see, for chefs who rely on every part of their tools.
Specifications
- Brand: Tadafusa
- Style: Usuba
- Blade Length: 180mm (7.1")
- Weight: 5.5 oz (156g)
- Blade Height at Heel: 43.3mm (1.7")
- Spine Thickness above Heel: 3.2mm (0.13")
- Blade Steel Type: White #2 Steel
- Handle Material: (Ho) Japanese Magnolia
- HRC: 61–62
- Bevel Angle Ratio: Single Bevel (Light-Handed)
- Cover: Not included
Tadafusa Usuba White #2
This Tadafusa Usuba is made from White #2 steel, heat-treated to approximately HRC 61–62. White #2 is a traditional Japanese high-carbon steel known for its sharp cutting performance, fine edge, and ease of sharpening. Carefully finished by Tadafusa, this knife combines traditional Japanese craftsmanship with refined cutting performance.
Care for Carbon Steel or Carbon Clad Knives
Due to the high carbon content, carbon steel knives, or carbon-clad knives, may develop a natural patina or show discoloration over time. Many chefs appreciate this as part of the knife’s character and history.
These changes are completely harmless and safe for food use. However, if any rust appears due to improper care, we recommend using a rust remover or another cleaning method to prevent it from spreading further.
Usuba Knife
Usuba means "thin blade" and true to this name, usuba is incredibly thin behind the edge. This is achieved by a very aggressive bevel from roughly halfway up the knife. These knives, like other single-bevel knives, are much thicker at the spine than their double-bevel counterparts. This means these knives excel at cuts that use the beveled portion of the blade, but when the cut extends beyond the shoulder, significant wedging and steering occur. These traditional "vegetable knives" in Japanese cuisine are used for katsuramuki, sengiri, mukimono, and other knife cuts. Although they are called "vegetable cleavers" by many, it's strongly recommended that non-professionals get a Nakiri instead of a general-purpose vegetable knife.
CA Residents: Prop 65 Warning
WARNING: This product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information, go to www.p65warnings.ca.gov
