Maker: Kobayashi (click to see more by this maker)
Item num: 324
Blade length: 6.70 in.
Cutting edge length: 6.70 in.
Total length: 11.25 in.
Blade height (at heel): 1.80 in.
Blade thickness (near bolster): 0.07 in.
Item weight: 4.90 oz.
Shipment weight: 7.7 oz.
Blade: Stainless steel forge-welded on a "blue" steel core
Description: The nakiri usuba is a traditional Japanese knife form ideal for chopping fruit and vegetables. The edge is double beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to a meat cleaver.
Dojo Blue Steel knives are formed by forge-welding a core of high-carbon "blue" steel between two layers of stainless steel. The stainless steel sides have been "hammer finished" so as to decrease friction and suction that can cause foods to stick to the side of the knife. Blue steel is a complex steel noted for its ability to hold an exceedingly sharp, long-lasting edge. Because blue steel is a carbon steel, these knives must be dried after use to prevent rust or tarnish. The blades are tempered to Rc62 and will hold their edge considerably longer than any Western-made knife.
The Pakawood handles are made by compressing together very thin slices of wood which have been pressure treated with resin. This process results in a handle that is impervious to water and will hold up well to the demanding environment of a kitchen. For strength, the handles are riveted to the full length tang. Each blade comes razor sharp.
- Carbon "blue steel" san mai blade
- "Hammer finish" reduces food sticking to the side of the knife
- Extremely hard cutting edge for long-lasting razor sharp knives
- Durable Pakawood handle
Availability: In stock. Usually ships in 1-2 business days