About the Usuba
Usuba is a traditional single bevel knife used by professional Japanese cooks in the preparation of vegetables and fruit. Typically, these knives have a very flat blade profile making them ideal at push cutting or chopping rather than rock cutting. The Usuba profile may be sheep footed or squared off, which makes the tip more dexterous, but also more delicate. These single bevel knives are suitable for right hand users.
These knives are forged from a Yasuki white steel #2. The edges are created completely by hand, using a combination of wheels and sharpening stones. This beautiful Usuba has an excellent edge retention and a light center-balanced feel. Each knife is extremely sharp out of the box, being finished by true sharpening masters.
Sakai Takayuki Tokojou Usuba 180mm White Steel #2 will be the perfect choice for someone looking for a traditional carbon steel real Japanese nakiri. You will be surprised by the performance of Tokojou knives.
Tokojou line goes through additional tempering, cooling and hammering steps to ensure maximum sharpness and blade strength. Sakai Takayuki Tokojou Usuba 180mm White Steel #2 is recommended for professional and more experienced users.
Behind the Sakai Takayuki knives comes a 600 year old knife making history by skilled craftsmen in Sakai, Osaka Prefecture, in Japan. Since then, the excellent workmanship and technology that create these knives remain unchanged. Sakai Takayuki is one of the most well known and respected Japanese knife makers.
The Tokojou is a line of traditional knives that are 100% handmade and may differ one from another.
Tokojou knives are forged from a Yasuki white number two steel- high carbon steel- thus they require more care than knives made of stainless steel.
Like most equipment, knives need a little love and care. You need to sharpen them regularly and depending on the type of steel, dry them immediately after use. These are 3 general rules you should follow:
Also, check our full guide on how to properly maintain the knife and sharpen it.