Usuba 180 mm, OUL x SAISEI Vintage Usuba
For those who cut vegetables thin and straight, the Japanese way.
Saisei Vintage: unused 1970s stock, restored in our workshop.
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Vintage new old stock from the 1970s
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Description
Vegetable knife (usuba), 180 mm, from OUL x SAISEI Vintage. The knives were forged in Sakai in the 1970s and never used. We brought them out together with OUL, and every knife has been restored in our workshop.
The usuba is the single-bevel vegetable knife, for cutting vegetables thin and straight the Japanese way. 180 mm is the short version. The blade is carbon steel with iron cladding, sharpened on one side and made for right-handed use. The handle is Japanese (wa) in magnolia, with a buffalo horn ferrule in black or white.
Carbon steel and iron rust if the blade is left wet. Dry the knife straight after use. We sharpen it in the workshop when it needs it.
OUL · Sakai, Osaka
OUL is based in Sakai, under the same roof as HADO. They are sharpening specialists: the blades come from selected smiths, then OUL sharpens, polishes and fits the handles.
All knives from OULSpecifications
- Knife type
- Usuba (vegetable knife)
- Region
- Sakai, Osaka
- Steel
- Karbonstål, carbon steel
- Blade length
- 180 mm
- Handle
- Magnolia wood with buffalo horn
- Edge
- Single bevel
- Right-/left-handed
- Right-handed
- Item number (SKU)
- OUL-SS-B-180U
- Weight
- 197 g
About the knife type: Usuba (vegetable knife)
A usuba is a traditional Japanese single-bevel vegetable knife. It is relatively tall, giving good knuckle clearance, and is sharpened on one side. It is often used in sushi restaurants to cut vegetables decoratively with sharpness and precision.
When sharpening a usuba, sharpen at a higher angle on one side and a zero angle on the flat side.
About the steel: Karbonstål
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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