ARITSUGU Kamagata AoKo Usuba Knife 6 inch Blade
Product Description
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ARITSUGU Kamagata Usuba Knife 6inch (180mm) blade
Aritsugu Company
400 year old family business creating the finest quality knives and cooking utensils. Since 1560. Eighteen generations of the Aritsugu family have continued to pass along the forging techniques preferred by the imperial family. It started with Japanese Samurai Sword maker, Master Aritsugu Fujiwara. This knife was bought at Tokyo Aritsugu. Located on Tsukiji Fish Market in Tokyo, well known as world biggest fish market. Aritsugu provides top chefs in Japan hand craft knives and cooking utensils. Masamoto knives are used by Japanese professional chefs very much, however; Aritsugu knives are also the one of the knives brands used by Japanese professional chefs as well.
Blade Length; 6 inch (18cm) Handle Length; 5 1/4 inch (13.3cm) Total Length; 12 1/2 inch (32cm) Knife weight is 6.2oz. The end part of the back width is 4mm(5/32h) wide.
HANDLE; Magnolia with a beautiful ivory color Water Buffalo horn bolster. BLADE; Hongasumi style blade which is harder steel blade on the blade of the edge and softer steel on the body of the blade. Those different steel combinations make easier to sharpen knife and the knife stronger from impacts, and make it easier on the processes of knife making.
The blade is made out of Yasuki Ao II ko (Blue II steel) which is very suitable for Japanese chef knives. It is very hard steel and hold on the edge very hard. One used Ao II Ko steel knife is more expensive knife than Shiro II Ko steel Knife. Ao II Ko steel is added chrome and tungsten to Shiro II Ko steel. Rare metals like Chrome and Tungusten is very expensive metals. It makes it occur endurance on the steel and give it anticorrosive. This knife is a good size for a small job to medium size job at a professional or family kitchen to peeling, slicing, and cutting vegetable.
Accurate peeling, slicing, and cutting vegetable with sharp knife are very important to make good dishes because cutting same size with clean cut, it is easier and more smooth to eat with raw. If we cut ingredients evenly, and then simmer or fry or steam the vegetable, the vegetable will be cooked in the pod same time evenly. It is for a right hand knife. It is brand new knife with wooden cover.
ARITSUGU Kamagata Usuba Knife 6inch (180mm) blade
Aritsugu Company
400 year old family business creating the finest quality knives and cooking utensils. Since 1560. Eighteen generations of the Aritsugu family have continued to pass along the forging techniques preferred by the imperial family. It started with Japanese Samurai Sword maker, Master Aritsugu Fujiwara. This knife was bought at Tokyo Aritsugu. Located on Tsukiji Fish Market in Tokyo, well known as world biggest fish market. Aritsugu provides top chefs in Japan hand craft knives and cooking utensils. Masamoto knives are used by Japanese professional chefs very much, however; Aritsugu knives are also the one of the knives brands used by Japanese professional chefs as well.
Blade Length; 6 inch (18cm) Handle Length; 5 1/4 inch (13.3cm) Total Length; 12 1/2 inch (32cm) Knife weight is 6.2oz. The end part of the back width is 4mm(5/32h) wide.
HANDLE; Magnolia with a beautiful ivory color Water Buffalo horn bolster. BLADE; Hongasumi style blade which is harder steel blade on the blade of the edge and softer steel on the body of the blade. Those different steel combinations make easier to sharpen knife and the knife stronger from impacts, and make it easier on the processes of knife making.
The blade is made out of Yasuki Ao II ko (Blue II steel) which is very suitable for Japanese chef knives. It is very hard steel and hold on the edge very hard. One used Ao II Ko steel knife is more expensive knife than Shiro II Ko steel Knife. Ao II Ko steel is added chrome and tungsten to Shiro II Ko steel. Rare metals like Chrome and Tungusten is very expensive metals. It makes it occur endurance on the steel and give it anticorrosive. This knife is a good size for a small job to medium size job at a professional or family kitchen to peeling, slicing, and cutting vegetable.
Accurate peeling, slicing, and cutting vegetable with sharp knife are very important to make good dishes because cutting same size with clean cut, it is easier and more smooth to eat with raw. If we cut ingredients evenly, and then simmer or fry or steam the vegetable, the vegetable will be cooked in the pod same time evenly. It is for a right hand knife. It is brand new knife with wooden cover.
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