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Typical Japanese knife for cutting vegetables
VG10 steel core (1% carbon ) - Hardness +-60/61 HRC - Durable cutting edge
17cm blade with 33 damascus layers - Hammered top surface
Square steelBolster - Single-vein mahogani handle with 3 rivets
Delivered in a small cardboard box - Made in Japan, Seki
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This 17cm usuba knife is particularly popular for chopping vegetables of all sizes. Thanks to its rectangular blade, you can chop nice even pieces. The knife can even be used as a small "scoop" for moving cut food from one container to another, thanks to its large, flat cutting surface.
Kikusui kitchen knives are made in Seki, Japan, an internationally renowned cutlery capital. They are designed to suit both the seasoned chef and the home hobbyist. They are a pleasure to use, even for long periods.
The knife blade features a core of VG10 steel, an alloy renowned in the industry. It has a carbon content of 1%: this makes it very hard, bringing the knife's overall strength to 60/61 HRC on the Rockwell scale. This hardness makes the cutting edge rigid, enabling it to withstand sharpening for a long time. This core is then surrounded by several alternating layers of mild steel, for a total of 33 strata visible on the blade (i.e. 16 layers on each side + the core, which is counted). Damascus, an ancient process well mastered in Japan, enables the blade to be rigid without being brittle (the layers of mild steel provide a certain flexibility). As well as having interesting technical advantages, damascus is also appreciated for the character it gives to knives, with waves undulating on the cutting surface.
The upper part of the steel is hammered, and you can see the various dimples that give it even more character. These round cells also create micro air bubbles between the steel and the cut food, so that the latter sticks less to the blade.
The Japanese characters associated with the brand are laser-engraved on the right-hand side of the blade.
A square steel Bolster links the blade to a handle of mahogany wood, a type of mahogany that is light and pleasant in the hand. Its warm nuances are enhanced by the unique veins running across its surface. The handle is completed by 3 retaining rivets that echo the blade.
Care: the knife can be washed by hand with mild soap and lukewarm water. Then wipe dry and store in a dry place. It should not be put in the dishwasher or left to soak in the sink.
The knife comes in a cardboard box embellished with Japanese characters.
Get another Kikusui knife model from KnifeLeader, and complete your equipment!
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