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Oryori Hajime is a slightly unusual knife- a hybrid between an Usuba and a Petty knife, this 105mm blade is fit for various hand-free tasks (such as peeling). Due to the blade's flat belly, a feature common in vegetable knives, it excels at chopping on the kitchen board.
This tiny Usuba has been designed for kids to learn cutting skills - the blade and handle are more petite. But be careful, despite the miniature size, the knife is extremely sharp!
The main feature of the knife is a very thin and sharp blade. The blade is made of VG-10 steel and mounted on a traditional Japanese handle, which is polished in the traditional Urushi way.
Specifications:
| Blade shape: | Usuba |
| Steel type: | VG-10 |
| Hardness (HRC scale): | 60-61 |
| Overall length: | 210mm (8.2") |
| Blade length: | 105mm (4.1") |
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Blade height:
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26mm (1.02") |
| Spine thickness: | 2mm (0.07") |
| Weight: | 55g (1.9 oz) |
| Handle length: | 105mm (4.1") |
| Handle type / wood: | Japanese / Urushi |
| Blacksmith: | Misuzu |
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.