Seisuke TAKUMI Trade-In Hideo Kitaoka White Steel No.2 Damascus Kakugata Usuba Japanese Chef Knife 180mm - Seisuke Knife
Seisuke TAKUMI Trade-In Hideo Kitaoka White Steel No.2 Damascus Kakugata Usuba Japanese Chef Knife 180mm - Seisuke Knife

Hideo Kitaoka

Seisuke TAKUMI Trade-In Hideo Kitaoka White Steel No.2 Damascus Kakugata Usuba Japanese Chef Knife 180mm

$325.00
SKU: TAKUMI-HK-W2-D-KU180S
Only 1 unit left
Option

Engraving

Personalize your knife with a custom engraving! All engravings are done by hand; placement and style to be determined by engraver unless otherwise specified in notes. If additional clarification is needed, engraver will reach out to you directly.

For more information, please visit the Name Engraving page

Max 20 characters, ensuring capitalization, spacing and punctuation are exact and correct.
Subtotal$325.00
Pickup available at 1532 NE Alberta st. Usually ready in 24 hours

Seisuke TAKUMI Trade-In Hideo Kitaoka White Steel No.2 Damascus Kakugata Usuba Japanese Chef Knife 180mm

1532 NE Alberta st.

Pickup available, usually ready in 24 hours

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138

Hideo Kitaoka

Born in 1950, knife smith Hideo Kitaoka works in Takefu Village, Echizen in Fukui Prefecture. He learned his craft from his father in Echizen as a child. He is known for traditional style knife making with single grinds and does excellent work in a variety of carbon steels. . He specializes in the production of high quality, traditional Japanese blades. In 1980, Echizen was the first production centre for forged blades to be awarded the nationally recognized Traditional Craft Product accolade.

Specifications:
Knife Type: Kakugata Usuba
Steel Type: White Steel No.2 (Carbon Steel, Rust Prone)
HRC: 60-61
Blade Type: Single edged blade
Blade Length: 180mm (7.1")
Blade Height: 48mm (1.9")
Blade Thickness: 3.4mm
Handle Material: Shitan Handle
Ferrule Material: Pakka wood
Handle Length: 135mm (5.3")
Weight: 200g (7.1 ounces)

Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.