Hideo Kitaoka Blue Steel No.2 Damascus Kakugata Usuba Japanese Chef Knife 165mm
Our hand crafted stock is extremely limited. Purchase now to avoid any delays!
Born in 1950, knife smith Hideo Kitaoka works in Takefu Village, Echizen in Fukui Prefecture. He learned his craft from his father in Echizen as a child. He is known for traditional style knife making with single grinds and does excellent work in a variety of carbon steels. . He specializes in the production of high quality, traditional Japanese blades. In 1980, Echizen was the first production centre for forged blades to be awarded the nationally recognized Traditional Craft Product accolade.
The cutting edge is forged from Blue Steel No.2 also known as Aoniko. Forged to a very hard Rockwell hardness of 63:64 these knives have extremely long edge retention and are less brittle than some carbon steel blades.
He says, although sometimes he faces difficulties, when he achieve to create number of blades by for forging read iron bar by hand, he feels satisfaction and loves of making knives. He is the third generation of Kitaoka Knives.
Knife Type: Kakugata-Usuba
Steel Type: Blue Steel No.2
Blade Type: Single-edged Blade
Blade Length: 165mm
Blade Height: 48mm
Blade Thickness: 3.4mm
Handle Length: 135mm
Handle Material: Rosewood
There is NO sheath cover suitable for this knife！
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
We can change the blade length according to your preference.
It usually takes 2 –4 month for us to restock should this item not be available.