Aritsugu Kamagata Usuba Knife 210mm Wood Grain pattern Blade

Item: aritsugu-kamagata-usuba-knife-210mm--wood-grain-pattern-bl210
Regular Price: $462.00
Price: $390.00
This item is currently out of stock!

About This Item

Please click here to see sample images

ARITSUGU Kamagata Usuba Knife 210mm Blue II Steel Wood Grain Pattern blade


400 years old family business creating the finest quality knives and cooking utensils since 1560. Eighteen generations of the Aritsugu family have continued to pass along the forging techniques preferred by the imperial family. It was started by Japanese Samurai Sword maker, Master Aritsugu Fujiwara. This knife was bought at Tokyo Aritsugu. Located on Tsukiji Fish Market in Tokyo, well known as world biggest fish market. Aritsugu provides hand craft knives and cooking utensils to top chefs in Japan. Masamoto knives are used by Japanese professional chefs very much, however; Aritsugu knives are also the one of the knives brands used by Japanese professional chefs as well, especially Kyoto and Osaka areas.

Blade Length; 8 1/4 inch (210mm) Handle Length; 5 1/2 inch (140mm) Total Length; 14 inch (355cm) Knife weight is 6.2oz. The end part of the back width is 4.5mm(3/16h) wide.

HANDLE; Magnolia with a very beautiful eagle feather pattern Water Buffalo horn bolster which is I never have seen the color and pattern.

BLADE; Wood grain pattern blade which is Jigane and Hagane are hold on so many layers by pounding and holding.

Those different two steel combinations make easier to sharpen knife and the knife stronger from impacts like spring.

The blade edge is made out of Yasuki Ao II ko (Blue II steel) which is very suitable for Japanese chef knives. It is very hard steel and hold on the edge very hard. One used Ao II Ko steel knife is more expensive knife than Shiro II Ko steel Knife. Ao II Ko steel is added chrome and tungsten to Shiro II Ko steel. Rare metals like Chrome and Tungusten is very expensive metals. It makes it occur endurance on the steel and give it anticorrosive.

Accurate peeling, slicing, and cutting vegetable with sharp knife are very important to make good dishes because cutting same size with clean cut, it is easier and more smooth to eat with raw. If we cut ingredients evenly, and then simmer or fry or steam the vegetable, the vegetable will be cooked in the pod in same time evenly. It is for a right hand knife. It is brand new knife with wooden cover.