€ 125.00

Oryori Hajime VG-10 105mm (4.1")

Best To Use


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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.


Blade shape: Usuba
Steel type: VG-10
Hardness (HRC scale): 60-61
Overall length: 210mm (8.2")
Blade length:
105mm (4.1")
Blade height:
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.