Hon Kasumi Left-Handed Usuba Hocho - 180mm
Product Description for Hon Kasumi Left-Handed Usuba Hocho - 180mm
Maker: Hon Kasumi (click to see more by this maker)
Item num: 905
Blade length: 7.25 in.
Cutting edge length: 6.50 in.
Total length: 12.50 in.
Blade height (at heel): 1.70 in.
Blade thickness (near bolster): 0.13 in.
Item weight: 5.80 oz.
Shipment weight: 8 oz.
Blade: Single bevel white carbon steel forge-welded to wrought iron for an extremely hard (62 Rc) cutting edge that will be easy to maintain
Handle: Ho wood, known for its water resistant qualities with buffalo horn ferrules
Style: Japanese chef's Knife
Description: Usuba Hocho are used for cutting vegetables into extremely thin slices typical of Japanese cuisine. The blade edge are quite thin and should not be used on hard rind vegetables. Both the handle and the blade are created specifically for left-handed use.
Traditional Japanese chef's knives differ from European styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Consequently, these knives can be honed to a sharper edge than can double bevel knives.
Hon Kasumi refers to the lamination process which creates the misty appearance of the lamination line between the two kinds of metal. These blades are hand forged from a combination of hard Shirogami Hagane 'white steel' forge-welded to a piece of Jigane 'wrought iron'. The most exacting standards as well as considerable time are required for this type of forge work. After forging, each blade is individually tempered to Rockwell 62 (very hard!) leaving a razor edge that is very easy to keep sharp.
Availability: In stock. Usually ships in 1-2 business days