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Migaki Chef's Knife - Usuba, 135mm (5-1/3 in.) - Left Handed

Migaki Chef's Knife - Usuba, 135mm (5-1/3 in.) - Left Handed
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Availability: In stock. Usually ships in 1-2 business days
Price:$490.00

product description

Related Products:
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Carbon Steel
Left Handed Knives
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Buffalo Horn
Carbon Steel - White Steel (Shirogami)
Chef Knives & Santoku
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Japanese/Asian Knives
Usuba
Wood - Ho Wood
Woods

Product Description for Migaki Chef's Knife - Usuba, 135mm (5-1/3 in.) - Left Handed

Maker: Yoshikazu Ikeda (click to see more by this maker)
Price: $490.00
Item num: 94831
Blade length: 5.30 in.
Total length: 10.60 in.
Blade width: 1.45 in.
Blade thickness: 0.12 in.
Item weight: 4.00 oz.
Shipment weight: 6.0 oz.
Blade: Hand forged Shirogami (white) carbon steel with satin finish
Bolster: Rare blond buffalo horn
Handle: Octagonal ho wood
Description: Yoshikazu Ikeda is one of the finest smiths in Sakai, Japan. Ikeda has been making knives and swords for over 40 years, beginning in his early 20s. In 1988, he was recognized as a dentoukougeishi by the Japanese government and since 2001 he has been the chairman of the association of dentoukougeishi. Dentoukougeishi are highly skilled master artisans recognized by the Japanese government for their commitment to protecting traditional arts and techniques.
Kamagata Usuba are used for cutting meats and vegetables into extremely thin slices typical of Japanese cuisine. These blades are quite thin and should not be used on hard rind vegetables. This knife was created specifically for left-handed use. The Kamagata style combines a sharp tip that can be used for detail work with a long, keen edge for slicing.
Yoshikazu-san is very close to retirement. I was very pleased to recently get several presentation grade pieces that he made for an exposition in Tokyo. This is one such knife.
This knife was completely hand forged by Yoshikazu - a true master. The hard Shirogami cutting edge is laminated with mild steel, resulting in a keen, long lasting, and durable edge. White steel is a favorite of sushi chefs for tasks in which a very fine edge is essential. It is a steel that tests the skill of the bladesmith in both forging and heat treating. A distal taper ensures a perfect balance.
The octagonal handle is formed from ho wood, the traditional wood for Japanese knife handles. Ho wood holds up extremely well in the harsh environment of the kitchen. A blond buffalo horn ferrule completes the handle. Blond buffalo horn is extremely rare and beautiful. Like other kitchen knives, this knife should not be put in a dishwasher. We recommend using camellia oil to avoid rust.
Availability: In stock. Usually ships in 1-2 business days

 
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