Reactive iron cladding develops a protective patina over time
Traditional kasumi finish with subtle, elegant contrast between core and cladding
Professional usuba for precise vegetable cutting, ideal for Japanese cuisine specialists
Classic Shigefusa knives craftsmanship
⎯ Brand/ maker: Shigefusa Location: Sanjo, Niigata, Japan Knife type: usuba Steel type: Swedish carbon (proprietary)
Total length: 359mm Blade length: 195mm / 7.68" Blade height at heel: 48.2mm Spine thickness at handle: 6.3mm Spine thickness at heel: 5.1mm Spine thickness at middle: 3.0mm Spine thickness 1cm from the tip: 1.7mm Weight: 262g
Edge/bevel: single Handle: d-shaped ho wood Ferrule: buffalo horn Hand orientation: right-handed
··•·· Note: a. For the care and maintenance of Japanese knives, such as this 210mm Shigefusa kasumi usuba knife, please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
