Fu-Rin-Ka-Zan Hon Kasumi Series Gingami No.3 Usuba (2 Sizes, 180mm Or 210mm)

Our Japanese traditional-style Fu-Rin-Ka-Zan knives are hand forged and hand sharpened by our team of top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka. We have confidence that these knives will be well received because of the following advantages:

1. The level of craftsmanship offered by our special team of artisans:

• Because our team of craftsmen pay extra attention during the production of the knife, especially during ‘fit and finishing’, the knives have an excellent level of overall quality and are aesthetically beautiful.
• No compromises are made during the finishing and fitting of the blade and handle. Particular attention is paid to the spine, the finger choil / heel, and the gap between the blade tang and the handle (The “Machi”). This extra work is not just important for the overall appearance of the knife; it also allows a more comfortable grip and provides a more secure handle. As a result, these knives are perfect for customers who care about both the aesthetic appearance and the functionality of their knives.

2. We have a direct relationship with our team of top-ranking craftsmen in Sakai:

• This allows us to offer you the very highest quality knives at especially low prices.
• This allows us to offer you a wide range of traditional Japanese Hon Kasumi(“True Mist”, or “True Haze”) style knives, in both Blue No. 2 high carbon steel and Gingami No. 3 stainless steel.

A cutting edge of high carbon Hitachi Gingami No.3 that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.

Gingami No.3 is a high-grade Japanese stainless cutlery steel for the cutting performance and edge retention similar to high carbon steels, but improved resistance to corrosion.

This knife comes with a comfortable octagonal magnolia wood handle with black water buffalo horn ferrule / bolster, and includes a matching magnolia wood Saya (“Sheath”) -with black pakkawood saya pin- for safekeeping.

The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specialized Katsuramuki (“Rotary peeling”) technique.

Specification

Knife Model: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Usuba

Blade Material:  Gingami No.3

Rockwell Hardness (HRc): 62

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: Yes.