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Ume Series
Ume (translated: Plum, Pr: oo-may) Constructed of kasumi SK4 high carbon steel with polycarbonate ferrules and magnolia wood handles. These high carbon knives are an excellent choice for the beginning chef or for occasional use. This steel type is softer than either white or blue steel and as such is easier to sharpen. The most important aspect of the traditional Japanese knife for most users is the quality of the grind-work. The knife must be flat enough for the shinogi line to contact the stone all the way to the edge. This quality is rarely seen on a production knife from one of the name brand Japanese factories. But the Ume are produced by individual craftsmen as part of the Minonokune project and the quality is unbeatable for this price point.
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Minonokuni Ume 210mm Kama-Usuba
Minonokuni Ume 210mm Kama-Usuba
The Kamagata Usuba is a traditional single-bevel, hand-forged, carbon steel vegetable knife. It is lighter than an usuba due to rounding the spine, the kama-usuba shape is more popular in Japan than the traditional usuba. These are extremely thin, sharp blades and not suitable for hard vegetables. They excel at precision work like cutting cucumber and daikon sheets for sushi.
Learn More$135.00
