White Steel #2 Kasumi Usuba Knife ( Edo Type )
White Steel Kasumi Edo Usuba Knife 240mm
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White Steel #2 Kasumi Usuba Knife ( Edo Type )

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¥16,100
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¥16,100
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Optional Engraving

*Double-check your name is entered correctly in the "Optional Engraving" section. We accept no responsibility for items incorrectly engraved due to customer error such as typos. Engraved items cannot be returned or refunded.

*To have your name engraved in Japanese, type "JP" and your name's origin/accent after it (EG: "Agethe-JP French"). We'll engrave your name in Katakana (Japanese syllabary used for foreign words) onto the knife. Katakana is based on pronounciation, so if a country of origin is not listed we will go with an American English pronounciation.

*For Kanji requests (Japanese syllabary based off Chinese characters), type KANJI after your name and the name's origin/accent (EG: "Agethe-KANJI French"). We will select Kanji for you based on this.

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Kasumi Series

White Steel #2 knives are both sharp and easy to sharpen, making them a popular choice amongst chefs in the world of Japanese cuisine. These advantages, on top of a reasonable price, make our Kasumi Series a popular first choice for chefs of Japanese cuisine and for those who seek a better knife for use in the home.

Chart of Kasumi Series
Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1ue9-150 145 280 105
1ue9-165 155 295 150
1ue9-180 170 315 180
1ue9-195 185 340 195
1ue9-210 200 350 230
1ue9-225 210 370 280
1ue9-240 230 385 295
Blade Material Name Handle
Single Edged

Single Edged

White Steel #2 Magnolia Round Handle with Buffalo horn bolster

Usuba (Edo Type)

Usuba Knives are used for cutting, chopping, and peeling vegetables in Japanese cuisine. The Edo type (the rectagle shape) is common used in the Kanto region (the eastern part of Japan). The top of the edge is rounded to avoid being stuck on the cutting board and there is a space on the blade for putting the vegetable on.Most professionals use a 210mm type of Usuba Knife which has single-edged blade. On the contrary, a Nakiri Knife which has double-edged blade is more popular for home use.

White Steel #2

A highly pure carbon steel, being easy to sharpen while staying cost-effective. Highly recommended as the best steel for your first professional quality knife.

Carbon Steel

White Steel #2 is the benchmark carbon steel for Japanese kitchen knives. White Steel #2 knives are widely used by chefs who specialise in Japanese cuisine, more so than other carbon steels. This steel has very few impurities, making the knife both easy to sharpen and less expensive due to the non-inclusion of rare metals.



*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.

Magnolia Round Handle with Buffalo horn bolster

Handle

Our Magnolia wood handles are made from natural Magnolia and Buffalo Horn ( Ethically sourced Horn ).The Magnolia and Buffalo Horn are fitted tightly together then shaped and polished in the traditional round style to not only look beautiful, but also feel comfortable in the hand.

Forge Welded

Forging Process

A forge welded blade is essentially a blade made of more than one billet of steel. There are many variations of technique and steel combinations. At its most simple, a forge welded blade is two billets of steel heated and hammer together to form one unified piece. The steel will then be shaped by hammer into the desired blade shape. Hardened and tempered, then ground, sharpened and polished. A forge welded blade has higher strength and edge retention than a stamped blade.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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