Kasumi usuba forged from white 2 steel, functional workhorse usuba by Kaiden.
Kaiden JS 195 Usuba
KDJS-195US
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Usually ready in 2 hoursKaiden JS 195 Usuba
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Japanese Usuba Vegetable Knife - 195mm
Crafted for precision, control and clean vegetable preparation, this traditional Japanese usuba features a 195mm single bevel blade blade forged from White 2 carbon steel.
The usuba is the single bevel version of the Nakiri designed specifically for vegetable preparation. The edge allows for exceptionally clean and precise cuts, effortlessly gliding through vegetables, making it ideal for everyday slicing as well as more intricate decorative work.
The usuba opens the door to more advanced Japanese cutting techniques. It's single bevel geometry is particularly well suited to katsuramuki, allowing practiced users to shave vegetables into remarkably thin, even sheets.
Favoured by professional chefs in Japan and around the world, the usuba offers a different level of control and cutting technique, and is an excellent choice for anyone looking to take their vegetable prep to the next level.
The knife is finished with a traditional D-oval magnolia wood handle and black buffalo horn bolster, combining classic Japanese aesthetics with a comfortable practical grip.
Kaiden JS Series
The Kaiden JS series is an easy choice for new or regular users of single edged knives.
This Japanese knife is crafted in Sakai with excellent forging. While not as many steps have been taken to complete this knife as the even more refined Kaiden W2 Honkasumi series, the JS series represents excellent value for money for this level of knife.
Kaiden JS knives are crafted with care, forged slowly and sharpened by experienced Sakai craftsmen.
Unlike many cheaper kataba knives, the JS series stands apart with superior sharpness and finish.
A finely crafted usuba for cooks who want to experience the precision and tradition of a true properly forged Japanese single bevel vegetable knife.
Please note:
- This is a single bevel knife (one sided edge) for right handed users only.
- Only sharpen on sharpening stones. This knife should NEVER be sharpened on a honing steel.
- This is a carbon steel knife. Keep dry and use camellia oil to prevent rust.
| Style | Usuba | Blade Length | 180mm |
| Overall Length | 335mm | Weight | 220gm |
| Blade Thickness | 3.4mm | Tang | Pin tang |
| HRC (hardness) |
|
Composition | Hitachi white 2 |
| Edge | Kataba bevel for right handers | Saya | Not included |
Care Instructions
Knife care for 100% carbon steel knives - SINGLE BEVEL
- Never put in the dishwasher.
- Never use a honing steel to sharpen a single bevel knife. You will damage the edge profile.
- Do not cut through bones, frozen foods or extremely dense items. A Deba (filleting knife) is the only exception for fish bones but certain techniques are used to stop it from chipping. Always aim for the joint in the bone and be aware that some fish have very hard bones i.e. snapper.
- This knife is 100% carbon steel, due to the nature of carbon steel this knife will tarnish and form a patina from continued use. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
- Do not leave wet overnight or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
- Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
- Kataba blades have a much thinner bevel. Improper care and mistakes may result in chipping.
- Use Japanese waterstones to sharpen your knife.
- We highly recommend camellia oil and rust cleaner for maintenance.
For detailed knife care instructions read the care notes in the package or click here.
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Ships within 24 - 48 hours Monday - Friday.
AUSTRALIA - Depending on your location you may receive the package within 2-10 working days by Australia Post eParcel. For urgent deliveries Contact Us. Additional fees will apply.
OVERSEAS - Your product will be shipped by international courier.
For further information read Shipping and Delivery
