Čeština
Deutsch
Damascus Small Usuba Vegetable Knife Senzo
Are you looking for a tool that turns chopping small vegetables into pure joy and allows you to create garnishes with surgical precision? The small Usuba style knife (often called Ko-Usuba) from the Senzo series is a masterpiece that should not be missing in the kit of any Japanese cuisine lover. With a blade length of 105 mm (approx. 4.1 inches), it is perfectly maneuverable and becomes an extension of your hand. Its core of premium VG10 steel is clad in 33 layers of Damascus steel, giving it not only a breathtaking appearance but, above all, extreme cutting performance and edge retention. Elevate your culinary art to a new level with a knife that combines traditional craftsmanship and modern technology. Further product information ...
Would you like to be notified as soon as the item is in stock?
You will receive a short e-mail as soon as we have it back in stock.
Damascus Small Usuba Vegetable Knife Senzo with Hammered Finish
Master of Detail and Fine Work
This knife is a scaled-down version of the classic Japanese vegetable knife. Thanks to its rectangular shape and straight edge, it is perfect for "push-cutting," chopping herbs, shallots, garlic, or ginger. It is indispensable for the katsuramuki technique (peeling into long thin sheets) or carving decorative shapes. The blade boasts a Tsuchime (hammered) finish. The dimples created under 3000 pounds of pressure not only look great and imitate the manual work of blacksmiths but also create air pockets that prevent slices of ingredients from sticking to the knife.
The handle made of dark Pakkawood (durable composite) has an oval profile that fits perfectly in the palm. A distinct and functional element is the red ring between the handle scales and the stainless steel bolster. This polymer ring serves as a heat shield—it compensates for the different expansion rates of steel and wood, preventing the handle from cracking and ensuring the knife's long service life.
Usuba Knife Parameters
| Knife Type | Small Usuba / Ko-Usuba (for vegetables) |
| Core Material | VG10 Steel |
| Number of Layers | 33 (Damascus Steel) |
| Steel Hardness | 60-61 HRC |
| Finish | Tsuchime (Hammered) |
| Handle Material | Pakkawood, Stainless Steel |
| Blade Length | 105 mm (approx. 4.1 inches) |
| Total Length | 210 mm (approx. 8.3 inches) |
| Weight | 95 g (approx. 3.4 oz) |
History and Purpose
Usuba means "thin blade" in Japanese. In the history of Japanese gastronomy, it was the domain of professional chefs in the Kanto region (around Tokyo). While the large Usuba serves for main preparations, this small variant was always intended for detail work and mukimono (the art of decorative cutting). Thanks to the extreme hardness of the VG10 core (60-61 Rockwell), the knife retains its edge much longer than common Western knives.
Care and Maintenance
This gem requires treatment worthy of a samurai sword:
- Washing: Wash the knife exclusively by hand with lukewarm water and mild detergent. Dry it immediately with a soft cloth. Never put it in the dishwasher! Aggressive chemicals and high temperatures would destroy both the edge and the wooden handle.
- Usage: Use the knife only for cutting food on a wooden or plastic board. Never use it as a pry bar or screwdriver, and avoid cutting bones, frozen foods, or hard pits—the brittle, ultra-hard edge could chip.
- Sharpening: To restore sharpness, we recommend using water stones (whetstones). A honing steel is not suitable for this type of hard steel.
- Sharpening a Knife Correctly
For perfect edge care, we recommend purchasing a high-quality whetstone with 1000/3000 grit.
We are here for you!
