Masashi Kobo Usuba
Japanese Vegetable Knife
… read the full description.
Delivering to US (Paying in USD) 
Masashi Kobo Usuba is in stock, available to dispatch worldwide, or contact us for showroom stock availability.
- 7.1oz
- Shirogami #2 White Paper Steel
- 63 HRC
- Magnolia handles
- Made in Japan
Please note: By law, we are not permitted to sell a knife or blade to any person under the age of 18. By placing an order for one of these items you are declaring that you are 18 years of age or over. These items must be used responsibly and appropriately.
Product description
Hand forged professional knife from Masashi, with single bevelled White Paper Shirogami steel hand laminated to a softer steel cladding. Usuba are used in Japan for traditional vegetable prep, and the single bevelled edge gives great control (with skill, needless to say) for the uber-thin katsuramuki technique. Compared to a Nakiri (which is more of a household knife) the Usuba cuts with more detail and control, but needs more skill. Masashi makes these in the kamagata style, popular in the Kansai area - the Kyoto chefs use the pointed end for fine detailed work.
Masashi trained under his uncle, Yoshida san, of Yoshikane, and now produces extraordinarily beautiful kinfes in his workshop in Sanjo, Niigata.
Best usage
Single bevelled blades take a bit of getting used - like driving on the other side of the road!
More about Masashi
Masashi Yamamoto trained under his uncle, Yoshida san at Yoshikane, and produces knives of stunning quality - primarily in his signature SLD steel, a hard wearing, very-nearly-stainless-steel. In 2018 Masashi moved his forge to a new factory in Sanjo (in Niigata Prefecture) and now has two apprentices working with him.
We think he looks a little like Christopher Walken, and he claims to be a children’s ski instructor - something we don’t doubt.
