Minonokuni Ume 8.3-inch (210mm) Kama-Usuba

Specifications

• Series: Minonokuni Ume
• Shape: Kama-usuba, Kansai style (single-bevel vegetable knife with a pointed tip)
• Blade length: 210mm (8.3 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
• Spine thickness: 4.2 mm (0.17 inch)
• Blade height: 49 mm (1.93 inches)
• Weight: 8.55 ounces (242 g)
• Handle: Oval (D-shaped) ho (Japanese magnolia) wood with a polycarbonate ferrule
• Item number: Ume-1597
• Made in: Japan

Ume Kama-Usuba Sizes

Matsu, Take and Ume Compared

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

Wash the knife with warm water and mild soap, then dry it completely. The edge and tip arrive sharp; a light pass on a fine waterstone refines them further.

Tips for Best Results

• Use the flat section of the edge for push cuts and katsuramuki, and the tip for scoring and carving.
• Do not pry with the tip or use it on frozen food.
• Sharpen the beveled face with the curve of the tip following the stone, then remove the burr on the flat back.
• Cut on wood or a soft synthetic board.

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.