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Shigehiro Kasahara 180mm Usuba White-2

Sale price€330,95 EUR

Including VAT. Shipping costs are calculated at checkout


Among the perhaps lesser-known knife makers in Sakai, we find Shigehiro Kasahara, whose knives we fell head over heels for the first time we held one in our hands. These are some absolutely well-made and slightly understated knives, where all the details are right in the cupboard.

The knives are forged by Yoshikazu Ikeda and have a core of shirogami-2 - what we also call white steel. White steel is a so-called carbon steel, so it will rust if you do not care for the knife correctly. In practice, it is important to wipe your knife immediately after use and to lubricate the blade in oil - e.g. camellia oil, as this will also protect against oxidation. The advantage of white steel, on the other hand, is that it can be sharpened very finely, and finer than blue steel and stainless alloys.

An Usuba is a traditional Japanese vegetable knife, used for cutting vegetables and fruit. The distinctive edge on the right side allows the very fine edge to slide right through the ingredients, and can cut extremely thinly. The sharpening also makes the edge quite delicate, and should not be used for harder vegetables such as butternut squash, pumpkin, etc.

Brand/series Shigehiro Kasahara
Type Usuba

Forging and steel
2 Layers - White #2 Carbon Steel and Mild Iron

Grinding
100/0 - Pure right

Handle type
Japanese WA Handle Made of Magnolia & Blonde Buffalo Horn

Stainless
No!

Hardness
62-63

Specifications

(May vary due to handmade)

Length: 180mm.

Height: 42mm.

Weight: 181g.

Width out of the handle: 3.6mm.

Shigehiro Kasahara 180 mm Usuba White - 2_ _ _ _SHK - 180U1. Usuba by Shigehiro Kasahara
Shigehiro Kasahara 180mm Usuba White-2 Sale price€330,95 EUR