Nojiyama Marunaka Kamagata Usuba-bocho 180mm Stainless
Thin blade, tall blade path. Superior cutting feel, particularly suited to slicing splitty hard vegetables, root vegetables, onions and rhizomes. Wonderful for leafy vegetables, naturally.
We call it an usuba-bocho. Actually, maker Nakamura Hamono calls it an usuba-bocho and we're going along with that. It's not really what springs to mind with the name so we've fudged things and stuck it in some other categories - we wouldn't blink if it were called a santoku or a nakiri. But it's an usuba.
Nakamura san's usuba blade is particularly usui (thin) and follows a western form in being fitted to a durable walnut half-tang handle fitted for the life of the knife. It feels great! Well-finished with tight fit and seamless feel. You'll see the little dings and knocks imparted during attachment and that's part of its hand made charm.
At 128 grams / 4½ ounces this knife is light compared with most Japanese-style all-rounders at the same length. It has excellent knuckle room, a nice flat profile and in its 7.1" length is a very good choice for preparing no-fuss daily family meals that feature lots of vegetables, including larger cabbage and big bunches the giant chard, spinach and silver beet. Stainless-clad convenience with unflinching cutting feel.
|Blade steel:||Aogami#2 | stainless|
|Bevel:||Ryoba double bevel|
|Blade construction:||san mai|
|Handle width:||24mm at 2nd rivet x 15mm|
|Weight in hand:||128g|
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