Sukenari’s entry-level range of economically priced White No.2 Steel Hon Kasumi knife is popular with first-time users and inexperienced users of Sushi Chef knives and also professional Chefs.
A cutting edge of high carbon Hitachi Shirogami #2 (White Steel No.2; HRc.62-63) that is welded forged with soft iron for increased toughness and ease of re-sharpening.
The blade heel and spine are finely hand polished for a comfortable and secure grip; the blade is finely sharpened and shiny, just waiting to be used by its new owner.
This knife is fitted with select quality ‘D-shaped’ magnolia wood handles that have water buffalo horn ferrules / collars.
The Kama Usuba has a Kamagata (Literally, “sickle-shaped”) tip, or ’Sheepsfoot’ blade profile. It originated in the Kansai (Ōsaka) region of Japan and it is often preferred to the square-ended Usuba’s from the Kanto (Tokyo) region because the curved tip is more versatile. It is particularly useful for precision cutting and decorative cutting techniques.
Knife Model: Sukenari Hon Kasumi White Steel No.2 Series Kama Usuba
Blade Material: White Steel No.2
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: No.
|Kama Usuba 195mm (7.6")|
|Usuba 210mm (8.2")|
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
While heavier than expected this blade works very well. I am not an expert with single bevel knives, but relaxing expectations allows this blade to work effortlessly. Good fit and finish overall.