Korin White #2 Hongasumi Kamagata Usuba 7.6"

SKU: HKR-SHKU-195
Size: 7.6" (195 mm)
Sku: HKR-SHKU-195
SKU: HKR-SHKU-195
Size: 7.6" (195 mm)
Sku: HKR-SHKU-195
$330.00
Carbon Knife Acknowledgement
20% Off all knives until 12/31
In Stock

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$330

Description

About Korin Shiro-ko Hongasumi
The Korin Shiro-ko Hongasumi knives are forged from a combination of white carbon steel #2 and soft iron steel, then handled with magnolia wood and a water buffalo bolster. White steel’s pure carbon content allows for the sharpest cutting edge. The main difference between the kasumi and hongasumi line is found in the crafting process. More steps, higher level craftsmen, and greater attention to detail are involved when crafting hongasumi knives, therefore are more refined than kasumi knives.
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 Kamagata Usuba
The kamagata usuba is a traditional Japanese knife designed to work with vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work and decorative carving. Originated in Kansai (Osaka) region.


CAUTION: Moisture Causes Rusting and Discoloration


Country of Origin:  Japan

Specifications

StyleKamagata Usuba
Steel TypeCarbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)
Steel MaterialWhite Steel #2
ClassificationHongasumi
Saya CoverMagnolia Wooden Cover Included
Knife BevelSingle Sided
Handle MaterialMagnolia Wood
Bolster MaterialWater Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)
HRC61

Use

- As seen on Serious Eats,March 2014

- As seen on Edible Brooklyn,November 2013

General knife care tips and warnings


  • Never wash knives in the dishwasher
  • This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
  • Improper care will result in chipping.
  • Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
  • 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.


Caution

Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.


For more information, please check our pages on sharpening tips.

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