Sale

Korin Stain Resistant Usuba

SKU: HKR-8AUS-165
Size: 6.5" (165 mm)
$198.00
20% off knives, use promo code "KSALE20" during check out

In Stock

Features

Style:Usuba

Steel Type: Stain-Resistant Steel

Steel Material: AUS-8

Classification: -

Saya Cover: Not Included

Knife Bevel: Single Sided

Handle Material: Magnolia Wood

Bolster Material: Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)

HRC: 59 - 60

Knife Weight:

Blade Width (Widest Part):

Spine Width:

Handle Length:

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About Korin 8A 
Korin’s traditional Japanese 8A knives are made of 8A Austrian stain resistant steel and a magnolia wood handle with a water buffalo horn bolster. The 8A steel is a high quality steel with rust-resistant properties, making it ideal for busy chefs and beginners. They are easier to maintain than carbon steel knives and have a longer edge retention. 
About Korin 
Drawing from a tradition of Japanese craftsmanship and meticulous attention to detail, the collections at Korin showcase exceptional sharpness and time-tested durability. We are dedicated to bringing the highest quality Japanese knives to your kitchen, so you can experience the unparalleled quality of Japanese craftsmanship in your home or restaurant.
Purpose of Usuba 
The usuba is a traditional Japanese style knife designed to cut vegetables. Japanese cuisine stresses the importance and beauty of seasonal ingredients, referred to as `shun.’ The literal translation of usuba is `thin blade.’ Without this incredibly sharp and thin blade, the knife would break down the cell walls of vegetables, causing ingredients to discolor and decrease in flavor. Originated in Kanto (Tokyo) region.
Left-handed knives are not available for this line.

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General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

For more information, please check our pages on different types of sharpening stones or sharpening tips.