{"title":"USUBA","description":null,"products":[{"product_id":"hatsukokoro-kamagata-usuba-shirogami-2-180mm","title":"Hatsukokoro Kamagata Usuba Shirogami #2 180mm","description":"\u003ch3 style=\"text-align: center;\"\u003eHatsukokoro \u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003eHatsukokoro is a Japanese knife brand that brings together the craftsmanship, expertise, and traditions of various skilled Japanese knife makers and workshops. Rather than focusing on a single style or production method, Hatsukokoro offers a diverse range of knives, working with different blacksmiths, sharpeners, and craftsmen across Japan. This allows the brand to showcase a wide variety of steels, finishes, geometries, and traditional techniques, making Japanese knife craftsmanship accessible to a broader audience. From entry-level knives to highly refined, artisan-made pieces, Hatsukokoro represents the diversity and depth of Japan's knife-making industry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1140\" data-start=\"767\"\u003eProduced in Japan by skilled artisans—from forging to handle making and final sharpening—it’s a testament to how precision machine-forging can rival traditional hand-forged craftsmanship. Lightweight, razor-sharp, and undeniably elegant.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: center;\"\u003e\u003cstrong\u003eThe Kamagata Usuba (鎌型薄刃)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is the Kansai-style version of the traditional Japanese single-bevel vegetable knife, distinguished by its curved, pointed tip. Unlike the square-tipped Kanto-style Usuba, the Kamagata Usuba offers greater versatility when performing delicate and detailed work. Its pointed tip is particularly useful for decorative vegetable cutting (kazari-giri), angled slicing, removing seeds, hollowing out vegetables and other intricate preparations. In the Kanto style, these finer tasks are traditionally handled using a separate knife known as the Mukimono.\u003c\/p\u003e\n\u003cp\u003eDespite their differences in blade profile, both Usuba styles share the same purpose: precision vegetable preparation. Their exceptionally thin blades allow them to cut cleanly and effortlessly through vegetables, making them ideal for peeling, precision slicing and the traditional \u003cspan\u003eKatsuramuki\u003c\/span\u003e technique, where vegetables such as daikon radish are shaved into long, thin sheets.\u003c\/p\u003e\n\u003cp\u003eLike other traditional Japanese single-bevel knives, the Usuba is ground specifically for either right-handed or left-handed use. A left-handed version requires the bevel and blade geometry to be made in the opposite direction to ensure proper cutting performance.\u003c\/p\u003e\n\u003cp\u003e**Knife Specs:**\u003c\/p\u003e\n\u003cp\u003eBrand: Hatsukokoro\u003c\/p\u003e\n\u003cp\u003eKnife Type: Kamagata Usuba\u003c\/p\u003e\n\u003cp\u003eBlade Construction: Nimai\u003c\/p\u003e\n\u003cp\u003eFinishing : Migaki\u003c\/p\u003e\n\u003cp\u003eGrind: Single-edged Blade \u003c\/p\u003e\n\u003cp\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/p\u003e\n\u003cp\u003eJigane (Cladding): Soft Iron Clad\u003c\/p\u003e\n\u003cp\u003eHardness: 62-63 HRC\u003c\/p\u003e\n\u003cp\u003eBlade Length (heel-to-tip): 180mm (7\")\u003c\/p\u003e\n\u003cp\u003eBlade Height (at heel): 43mm-45mm\u003c\/p\u003e\n\u003cp\u003eSpine Thickness Above heel: 3.6mm\u003c\/p\u003e\n\u003cp\u003eSpine Thickness At Tip :  1.7mm\u003c\/p\u003e\n\u003cp\u003eWeight : 175g-181g\u003c\/p\u003e\n\u003cp\u003eHandle Shape: Full Ebony (Octagonal)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e**Care Instructions:**  \u003c\/p\u003e\n\u003cp\u003eThis is a high carbon steel blade therefore it has the potential to rust if is not take care properly. \u003cbr\u003e\u003cbr\u003ePlease make sure the knife is kept dry after usage and during storage and apply a layer of oil every time after using it. The blade will change its colour due to oxidation and also after in contacting with acid. This is perfectly normal and we often called this is patina. \u003c\/p\u003e\n\u003cp\u003ePlease note that the edge may appear black due to the photography lighting, but it is not actually black.\u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":48658851496134,"sku":null,"price":768.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_9929.jpg?v=1794120439"}],"url":"https:\/\/www.masaruknives.com\/collections\/usuba-1.oembed","provider":"Masaru Knives Malaysia ","version":"1.0","type":"link"}