DETAIL
This is a single-bevel knife. Among traditional Japanese single-bevel knives, it is considered the most difficult type to sharpen with a whetstone.
■Hypothetical New Price■
EU: over 120 EUR (plus shipping and import fees)
AU: over 150 AUD (plus shipping and import fees)
US: over 100 USD (plus shipping and import fees)
*All of the above prices are hypothetical estimates that I personally calculated. Actual retail prices may vary depending on the country and legal changes. While some brands or models may adjust prices by market or exchange rates, retail prices are generally set by the manufacturer or seller. These estimates are based on Tojiro, a brand widely sold in many countries, and are provided only as a reference.
■Item Description■
Condition : Excellent+ (1.5) / Needs Sharpening / No Box
Blade length : 6.5 inches (165mm)
Overall length : 12.4 inches (315mm)
Spine Thickness at Base : 3.9-3.2-2.7mm
Item Weight : 6.0 oz (171g)
Blade Edge : Single-bevel (for right-handed)
Construction/Method : Kasumi
Blade Material : SK Carbon Steel with Soft Iron
HRC : 60
Handle Material : Wood
Ferrule : Plastic
Country/Region of Manufacture : Mino City, Gifu Prefecture, Japan
Others : Not dishwasher-safe
・About this item
This is a Usuba knife made by Takeuchi, located in Mino City, which neighbors Seki City, Gifu Prefecture—one of Japan's leading cutlery production areas. The blade has a Kasumi construction of SK carbon steel and soft iron. In addition, this knife has a few minor scratches but shows almost no wear. If it was used at all, it was likely only a few times.
Although this knife may look like a Nakiri, it is actually a single-bevel knife. Among traditional Japanese single-bevel knives, it is known as one of the most difficult to sharpen properly with a whetstone.
The right side of the blade is engraved with the word “Takemine,” which is the name of this knife.
Generally, a rectangular double-bevel knife is called a Nakiri, while a single-bevel version is called an Usuba. However, depending on the region, even double-bevel knives may sometimes be referred to as Usuba, which can be confusing.
・What is Mino Takeuchi?
They are a knife manufacturer based in Mino City, which is located next to Seki City—an area well known for cutlery production. Since their main clients are professional chefs, they do not publish much company information. However, their technical skill and product quality are unquestionably reliable.
I prefer not to mention specific names out of respect for their business, but they have been involved in OEM production for well-known, high-end knife brands.
・Others
Please note that this knife is prone to rust across the entire blade surface. Be sure to wipe it dry thoroughly after each use, as it will rust quickly if left wet.
