KIYA Nanbu Kurouchi 170mm Kamagata Usuba (3-130)
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The Kiya Nanbu 170mm Kamagata Usuba is a Japanese vegetable knife with a single-bevelled edge. The kamagata variation of the usuba vegetable knife refers to the curved style and pointed tip of the blade, making it similar in shape to a santoku. Use the Kamagata Usuba as you would a chef’s knife, to slice vegetables or do delicate work with the tip of the blade.
This beautiful knife was handcrafted by Toshiki Nanbu in Takefu, Japan, using the traditional techniques of an Echizen blacksmith. Forged from V2 steel, the high-carbon steel core is surrounded by 10 layers of Damascus-cladding to give the knife the intricate patterning near the edge. The dark kurouchi finish of the blade is created during the heat-treating process. This coating or patina protects the blade from rust and gives the blade a rustic, authentic styling. Each Nanbu knife is finished with a traditional octagonal handle of pakkawood and walnut.
CARE & USE
This knife is made with a very hard carbon steel, which will hold a sharp edge for longer, but can rust or chip without proper care and use.
To care for your knife:
- Always handwash and thoroughly hand-dry your knife.
- Wipe your knife down while you’re cooking, especially after cutting acidic foods.
- Lightly coat your knife with mineral oil before storing.
- Never store your knife wet, or allow it to soak in water.
- Never place knife in a dishwasher.
- Do not cut bones, frozen products, pits.
- Do not twist, chop, hit, or pry with your knife. Always use in a locomotive slicing motion.
- Do not use a marble or glass cutting board. Always use a soft cutting board, such as wood.
- Do not use a metal honing steel. We recommend using a ceramic honing steel.
Due to the nature of handcrafting and traditional blacksmithing, each knife is unique and may have some cosmetic distortion or irregularities. This is expected and normal. Because these knives are handcrafted, they do not qualify for warranty services.
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