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Home | Japanese Kitchen Knives | Morihei Munetsugu 210mm Kamagata Usuba Shirogami 2 Ho Wood

Morihei Munetsugu 210mm Kamagata Usuba Shirogami 2 Ho Wood

$503.33
$503.33
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Kansai style kamagata usuba with forged iron clad shirogami 2 carbon steel made for the long-running knife shop Morihiro in Tokyo with deep ties to Tokyo cutlery making history. 

Usuba are for vegetable cutting only, their thin edge and blade shape is ideal for Japanese style vegetable preparation. 



Brand: Morihei 森平
Profile: Kamagata Usuba
Size: 210mm
Steel Type: Carbon Steel
Steel: Yasuki White (Shirogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule D-Shape
Total Length: 357mm
Edge Length: 194mm
Handle to Tip Length: 218mm
Blade Height: 48mm
Thickness: 4mm
Handle Length: 149mm
Weight: 258g
Hand Orientation: Right-Handed

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Morihei Munetsugu 210mm Kamagata Usuba...

$503.33
$503.33
Sold Out