Sakai Takayuki Usuba Knife, Tokojou, 195mm / 7.7"

Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel vegetable knife. An excellent companion to the yanagiba sashimi knife. These two and a deba make for the holy trinity of traditional Japanese knives. A professional-grade tool for the working chef or serious enthusiast or collector. Crafted with expert precision by hand by Japanese forge master Mr. Kenji Togashi and then finished by finishing/sharpening master Mr. Yukinori Oda. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features a very hard and high quality white-2 steel, real wooden handle, and a beautiful natural horn bolster. Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece. Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife!

NOTE: These are hand-made, one-of-a-kind knives, and so the actual knife you receive will NOT be exactly the same as pictured here. Minor variations are normal, and the wooden handles are natural wood and horn ferrules, so minor imperfections are to be expected, they will NOT be perfect.