Somehow I failed to get any sort of progress pictures of this knife, except for the one 100% scaling scan just after putting on the bevels the first time around. Anyways, this custom is for my mother, who has a really old, cheap Nakiri from quite a while ago. The Usuba and Nakiri are both pretty much just for vegetables, with the notable difference that an Usuba has a single bevel on one side of the knife. For right handed people, the beveled side is on the right, and the flat side is on the left. This allows for cut parts to be more easily peeled off the right side of the knife and also helps with making sure the knife cuts straight up and down instead of gliding at an angle.

Well, the wall of text is uninteresting to most as always, so here are the completed pictures.

Usuba Nakiri Right

Above is a scanned image of the knife, as usual. The depth of the right hand bevel is quite obvious. The opposite side is flat. At 11.5″ total and with an edge length of just under 6.5″, the knife isn’t all that large, but it serves its purpose fine.


The knife is made of 440C stainless steel, since my mom didn’t want to deal with the awesomeness of plain carbon steel. The handle is a pretty plain Bocote, since my mother asked for a lighter colored wood instead of the dark Cocobolo that I often prefer.


I decided to put a pretty shallow edge on the knife, in keeping with higher quality Japanese knives. The sharp right angle of the heel help with delicate small tasks, like cutting out little eyes in ginger roots.


The wide, near-mirror finish edge makes all the surface smoothness imperfections very obvious. The parts of the blade that are just a couple mils thicker result in a much wider mirror finished edge. The edge on this knife is extraordinarily sharp, regardless, but it really makes me appreciate the craftsmanship of Japanese master blacksmiths who hand make their knives.


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