or
Home | Japanese Kitchen Knives | New Old Stock Morikatsu 165mm Usuba Sakai Ho Wood

New Old Stock Morikatsu 165mm Usuba Sakai Ho Wood

$374.69
$374.69
Sold Out

Shipping calculated at checkout.
READ IMPORTANT DELIVERY OPTION INFORMATION

These YSS Yasugi specialty steel old stock blades were manufactured 30+ years ago, never used.  They have been recently ground and handled with octagonal ho wood and water buffalo horn ferrules.  



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.

Iron Clad Carbon

Reactive core steel between two reactive layers.

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:
Total Length: 300mm
Edge Length: 150mm
Heel Height: 40mm
Spine Thickness: 3.25mm
Weight:
Orientation: Right-handed

Blade Type:
Steel Type: Undisclosed Carbon
Steel Hardness (HRC): 63-64?
Reactive: More Attention
Handle Type: Japanese (wa)
Handle Material: Japanese magnolia & horn ferrule

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. 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
9.99
Sample product 3
9.99
Sample product 4
9.99
Sample product 5
9.99
Sample product 6
9.99
Sample product 7
9.99
Sample product 8
9.99
Sample product 9
9.99
Sample product 10
9.99
Sample product 11
9.99
Sample product 12
9.99
Sample product 13
9.99
Sample product 14
9.99



Undisclosed Carbon