{"product_id":"shigefusa-kitaeji-usuba-240mm","title":"Shigefusa Kitaeji Usuba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eUsuba translates as “thin edge\/blade.” The flat blade is meant for chopping vegetables. The entire flat edge of the knife kisses the cutting board making sure you don't turn the veggies into an accordion. The Usuba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel”. As a result, this knife is perfect for rotary peeling.\u003cb\u003e\u003cbr\u003e\u003cbr\u003eAbout Shigefusa -\u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife-makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. \u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe knives made at Shigefusa take a lot of patience and time. Izuka-san doesn’t purchase anysanmei steel, preferring to forge weld everything in house. He even makes his own damascus orsuminagashi steel and calls itKitaeji, not something most blacksmiths do. Like his first master, Kosuke-san, he prefers to use a Swedish carbon steel. According to them, it is the closest thing totamahagane you can get, short of making the steel yourself. One of the coolest things about Izuka-san’s technique is the use of asen. Asen is a small blade with a handle on either side that is used instead of a grinder to shave nanometers of steel from the knife at a time.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWe are mega-excited to be able to carry Shigefusa knives when we can. Because of their scarcity and uber-meticulous construction, it may take up to 5 years to get one made. The best of the best usually takes time but is always worth the wait.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/usuba\"\u003eUsuba\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e240mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Uddeholm-Swedish-Carbon-Steel\"\u003eUddeholm Swedish Carbon Steel\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e61:63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003e\n\u003cspan\u003eWa (Japanese) Handle, D-Shaped magnolia wood handle with \u003c\/span\u003e\u003cspan\u003ewater buffalo horn\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ecollar\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\/Maker\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eShigefusa\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":39587707388078,"sku":"SGKT240USU","price":1009.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/dama-nakiri-1-2.jpg?v=1620773257","url":"https:\/\/knifewear.mom\/en-de\/products\/shigefusa-kitaeji-usuba-240mm","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}