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Details
Specifications
- Series: Minonokuni Ume
- Shape: Usuba, Kanto style (square-tipped single-bevel vegetable knife)
- Blade length: 180mm (7.1 inches)
- Steel: SK-4 carbon steel (yellow paper steel); not stainless
- Hardness: 58-60 HRC
- Grind: Single bevel with an urasuki (hollow-ground) back, ground for right-handed use
- Handle: Oval (D-shaped) ho (Japanese magnolia) wood with a polycarbonate ferrule
- Item number: Ume-1592
- Made in: Japan
Ume Usuba Sizes
| Knife | Blade | Hand | Suited to |
|---|---|---|---|
| Ume 7.1-inch (180mm) Usuba | 180mm (7.1 in.) | Right | Home kitchens, learning the shape |
| Ume 7.1-inch (180mm) Left-Handed Usuba | 180mm (7.1 in.) | Left | Home kitchens, learning the shape |
| Ume 7.7-inch (195mm) Usuba | 195mm (7.7 in.) | Right | A little more reach than 180mm |
| Ume 8.3-inch (210mm) Usuba | 210mm (8.3 in.) | Right | Long daikon, whole cabbages |
| Ume 8.3-inch (210mm) Left-Handed Usuba | 210mm (8.3 in.) | Left | Long daikon, whole cabbages |
Matsu, Take and Ume Compared
| Line | Steel | Hardness | Best for |
|---|---|---|---|
| Matsu | Aogami #2 (blue) | 63-65 HRC | Experienced single-bevel users; longest edge retention, most delicate |
| Take | Shirogami #2 (white) | 60-62 HRC | The sweet spot; professional use, less brittle than blue |
| Ume | SK-4 (yellow) | 58-60 HRC | Novices; most forgiving and the best for learning to sharpen |
About a Hand-Forged Knife
Ume knives are made by hand rather than mass-produced on equipment. Expect visible forging marks, some unevenness in the finish and small differences between one knife and the next. These are part of the character of a hand-made knife and do not affect its performance.
Before First Use
Before the first cut, wash the knife in warm water, dry it fully and check that the back sits flat on the board. The edge arrives sharp and can be refined on a fine waterstone.
Tips for Best Results
- Cut with a straight push forward and down; do not rock the blade.
- For katsuramuki, rotate the vegetable against a still blade rather than moving the knife.
- Keep the usuba for vegetables, away from bone, frozen food and hard rinds that can chip the edge.
- When sharpening, keep the flat back flat to the stone and work mainly on the beveled face.
Care
- Wash the knife by hand and wipe it dry as soon as the cutting is done. Do not use a dishwasher.
- Carbon steel will discolor and develop a patina with use, and it rusts if left damp, so dry the blade between tasks.
- Oil the blade lightly with camellia oil if it will sit unused.
- Read more about the care and maintenance of carbon steel knives.
Additional Info
| Blade Length (Inches) | 7.1 in. |
|---|---|
| Blade Length (mm) | 180 mm |
| Blade Width (inches) | No |
| Grind | Urasuki Chisel |
| Steel Type | SK-4 Carbon |
| Rockwell Hardness | 58-60 |
| Stainless | No |
| Handle Material | Japanese Magnolia (Ho Wood) |
| Spine Thickness (mm) | No |
| Brand | Minonokuni |
| Country of Manufacture | Japan |
| SKU | Ume-1592 |
| Manufacturer's Part Number | 1592 |
| Manufacturer's Suggested Retail Price | No |
