ARITSUGU Usuba 180mm White II Steel blade Japanese Chef Knife

Item: aritsugu-usuba-180mm-white-ii-steel-blade-japanese-chef-kn180
Regular Price: $305.00
Price: $286.00
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ARITSUGU Usuba 180mm White II Steel blade Japanese Chef Knife w/ Ho wood Cover

Aritsugu 400 years of family business, creating the finest quality knives and cooking utensils since then. Since 1560, eighteen generations of the Aritsugu family have continued to pass along the forging techniques, and their products preferred by the imperial family. It started with Japanese Samurai Sword maker, Master Aritsugu Fujiwara. It is located on Tsukiji Fish Market in Tokyo, well-known as world biggest fish market. Aritsugu provides top chefs in Japan hand crafted knives and cooking utensils. Blade Length; 7 1/4inch (180mm) Handle Length; 5 1/4 inch (133mm) Total Length; 12 1/2 inch (315mm) Knife weight is 6.7oz. The width of the spine of the heel side; 4mm (3/16 inch) wide. The width from the spine to the heel; 44mm (1 3/4 inch) HANDLE; Magnolia with water buffalo horn bolster. BLADE; Hongasumi style blade which is the steel blade on the blade edge and softer steel on the body of the blade on the bevel side, and entire flat concave side is the steel. Those different steel combinations make easier to sharpen knife and the knife stronger from impacts, it makes possible to high HRC quenching and tempering, and make it easier on the processes of knife making.

The blade is made out of Yasuki Shiro II ko (white II steel) Shiro II Ko steel is pure high carbon steel which is smaller steel molecule, so the unit of steel size smaller than the steel added some other substances. That means it is sharper than the steel added some other substances. This knife is a good size for a small job to medium size job at a professional or family kitchen to peeling, slicing, and cutting vegetable.

Accurate peeling, slicing, and cutting vegetable with sharp knife are very important to make good dishes because to cut same size with clean cut, it is easier and smoother 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 same time evenly.