Sakai Takayuki Tokojou Aogami AS – Single Bevel Vegetable Knife 18cm – Usuba
This Sakai Takayuki Tokojou Aogami AS, single bevel Usuba is highly recommended for busy cooks and equally great as a home knife. The straight blade is design for chopping fruits and vegetables. This usuba is designed for right-hand use.
This Sakai Takayuki usuba is specifically designed for cutting vegetables. The word usuba translates into ‘thin blade’, which is exactly what makes them perfect for vegetables. Unlike nakiris (popular Japanese veggie knives), usuba knives are single beveled. This means they are only sharpened on one side and so are not ambidextrous. This knife in particular is for right hand use only. Similar to most Japanese knives, usubas perform excellently in the kitchen.
The blade and handle
The Sakai Takayuki Tokojour blade is hand forged from Aogami AS white steel, selected because of its extra durability and longer edge retention. Aogami Super Steel is the highest YSS (Yasugi Speciality Steel) that contains high percentages of carbon, chrome and tungsten to increase hardness, improving edge retention and corrosion resistance. Aogami Super Steel is prized for its ability to take a very steep, sharp edge.
The handle is made from magnolia wood and feature a water buffalo kakumaki (bolster). The handle is extremely light and comfortable and easy to grip even after long hour of food prep.
Sakai Takayuki is a celebrated blacksmith in Sakai, Japan. He follows the same methods that were once used to make katanas (Samurai swords). As true Japanese handcrafted product, Sakai Takayukis never compromise on quality.
Like most equipment, knives need a little love and care. You need to sharpen them regularly and depending on the type of steel, dry them immediately after use. These are 3 general rules you should follow:
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