Forged Japanese Usuba

Sourced from our recent trip to Sakai near Osaka in Japan

These Kamagata Usubas are small, round tipped knives and are perfect for the delicate preparation of vegetables, but they can also be used for small trimming jobs with meat and fish 

The Traditional Kurouchi Finish

Our blades are had forged in Tosa Japan from Aogami #2 Japanese High Carbon Steel to a Rockwell rating of 62. They are finished with a black Kurouchi technique, known as the “blacksmith’s finish.”

During the forging process, the blade is exposed to intense heat and flames, causing the surface to oxidize and develop a distinctive black scaly residue. This not only gives the blade its rustic charm but also highlights the traditional Japanese craftsmanship that goes into every knife

The Handle

What really makes this knife special is the handle. Made right here in-house by us, it’s crafted from recycled fish boxes (waste plastic) collected through our Scottish Harbour collection program. The boxes are collected, washed, shredded, and moulded.

Each handle has a unique marbling effect, making your knife a one off.

The handle is available in Navy Blue | Green | Orange | 

Why Choose This Knife.

• Eco-Friendly Handles: Each knife handle has a one-of-a-kind marbling effect, ensuring no two knives are alike.
• Superior Japanese Steel: Forged from Aogami #2 High Carbon Steel for exceptional sharpness and durability.
• Rockwell HRC 62 Rating: Ensuring long-lasting performance and sharpness retention.
• Traditional Kurouchi Finish: Adds a rustic charm while preserving the rich history of Japanese blacksmithing.