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Home | Japanese Kitchen Knives | Hitohira Tanaka Mosuke 210mm Kamagata Usuba Aogami 1 Ho Wood Handle wi

Hitohira Tanaka Mosuke 210mm Kamagata Usuba Aogami 1 Ho Wood Handle with Saya

$432.00
$432.00
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Forged by dentoukougeishi master smith Yoshikazu Tanaka and expertly ground by "Mosuke." Tanaka-san’s treatment of aogami is very highly regarded, he manages to incorporate both toughness, ease of sharpening with excellent edge formation with long edge life.



About This Knife

Sushi Specialty

Designed specifically for slicing raw fish and sushi preparation.

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Single Bevel

Wide bevel on outside face—hollow grind on inside face.

Right-Handed

Made for use in the right hand.

Usuba

A traditional single-bevel vegetable knife used by professionals. It has a tall, thin blade with a straight edge, ideal for ultra-precise vegetable work like katsuramuki (rotary peeling).

Listed Length: 210mm
Total Length: 353mm
Edge Length: 191mm
Heel Height: 50mm
Spine Thickness: 4mm
Weight:
Orientation: Right-handed

Blade Type: Carbon Steel
Steel Type: Aogami 1 (Blue Paper #1)
Steel Hardness (HRC): undisclosed
Reactive: More Attention
Handle Type: Japanese (wa)
Handle Material: Ho (Magnolia)

  • This is a carbon steel knife made from hard steel.
  • Carbon steel knives develop a dark patina and require attentive care.
  • Hand wash and dry immediately after use. Do not air dry or clean in the dishwasher.
  • Rust will form with long-exposure to moisture or debris. Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • New deba edges are thin. Avoid excessive twisting to avoid edge damage.
  • Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Fine - Single Bevel

Sharpen on whetstones starting around 1000 grit for micro-bevel work or use a full progression from 400-6000/8000 when lowering the kireba. Don't over-sharpening the ura; only work long enough to flip the burr and polish. Do not use honing rods; instead, strop for burr removal and for as-needed edge maintenance with a borachrome (medium-fine finish) or chromium (fine finish).

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Sample product 1
9.99
Sample product 2
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Sample product 3
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Sample product 4
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Sample product 5
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Sample product 6
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Sample product 7
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Sample product 8
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Sample product 9
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Sample product 10
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Sample product 11
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Sample product 12
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Sample product 13
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Sample product 14
9.99



Aogami 1 (Blue Paper #1)

Carbon (C): 1.3–1.4%| Tungsten (W): 1.5–2.0%| Chromium (Cr): 0.3–0.5%

Aogami 1 is a high|carbon tool steel (~1.3–1.4% C) with tungsten and chromium additions that enhance hardness and wear resistance. It’s capable of ~65 HRC and maintains excellent edge retention with moderate toughness. The steel sharpens cleanly, forms an exceptionally fine edge, and is common in top|end Japanese kitchen knives. Like other Aogami steels, it rusts easily and requires attentive care.