Kotobuki Seki 6-1/2-Inch Usuba Knife

Kotobuki Seki 6-1/2-Inch Usuba KnifeI really like the Kotobuki Seki knife, even though it is not a genuine usuba (which has a single-bevel, chisel edge). This knife is actually a nakiri (which has a symmetrical two-sided, double-beveled edge). It is both light-weight and heavy. If lifted near its balance point (4 cm forward of the handle), it is obviously quite light in weight. When lifted by the handle (which is 4 cm behind the balance point), it feels hefty and blade-heavy, but only because of the balance. To me, the sensation of heft in a lightweight knife provides a sense of eagerness to get on with the job at hand (the cutting and slicing).My Kotobuki Seki knife is very, very sharp, with no assistance from me. It seems to be even sharper than my expensive Global G-5 vegetable knife (which is also a nakiri). Like the Global G-5, the Kotobuki Seki knife has a very thin blade. The blade thickness along the length of the spine of each knife is approximately 1.5 mm. On the Kotobuki Seki knife, the metal that forms the cutting edge is shockingly thin, but it is hard enough to resist deforming, while in use. Be attentive, when using the Kotobuki Seki knife, or it will surely ruin your day.The blade is 5 cm wide (two inches) over most of its length, so it is very useful for scooping up and transferring chopped food to a bowl or pan. The wooden handle was a bit unfinished, initially, but I saturated it with food-grade mineral oil (used for treating chopping boards), allowed the oil to soak in (overnight), and then polished it with a piece of rough burlap cloth. The handle is now silky smooth.I really enjoy using this Kotobuki Seki knife. It is a very effective cutting tool. It is also an attractive knife. I even find myself stepping into the kitchen, now and then, just to look at it. Of note, the versatility of its blade design allows the Kotobuki Seki knife to be used for cutting in both the rocking style and in the horizontal (sawing) style. You will like this knife. Please be aware that, as with any specialized tool, it should be washed only by hand.

I've had this knife for about a year now. I use this to cut all of my vegetables. I don't eat meat so it's not ever used for that. But its unique shapes and size make it really great at slicing things thin or peeling things. Totally love it.

When I saw this knife, i thought it would be a great addition to my kitchen. I was hopeful that this knife would be as nice in person as it appears in the picture. Although it wasn't misrepresented in the photo (looks the same in person), I guess my expectations were set too high. It feels too light and.. well, cheap. Also, I expected that it would be slightly smaller than it is. I'll increase my budget, and purchase a higher quality item.

The knife is attractively boxed however it is not as advertised. It specifically is listed as an Usuba. It is most definitely a Nakiri. The knife has a double bevel as well as the box clearly being labeled as Nakiri.Update: I returned the first and received a replacement. Different writing on the box. Same knife. To be clear both are nice knives for the money. However neither is an Usuba both are Nakiri.

This knife's blade is amazing. True Japanese steel forged in Japan, unfortunately the same cannot be said of the handle... the handle is cheap wood that has the feel of driftwood in it that it's light and impossible to cure properly with oils/wax (I used boos oil and wax), on top of that it also is cheaply glued to the blade itself, I can see myself having to glue it again in a few years if not much sooner... That being said, once again the blade is beautiful and worth 4 stars by itself, just keep in mind this is not carbon steel so it will not be as sharp as other Japanese carbon knives but it's still very very sharp and can be maintained with care, it is also more advantageous than carbon steel knives in that it won't require daily oiling and that you can sharpen it with a water stone rather than requiring the more expensive oil stones...

I use it for my culinary classes and I sure got me a great knife and shofar haven't needed to use the steel on it nor the whetstone and still as sharp as I got it for the packaging and I don't have to worry about stabbing anyone with it, NO POINT!!! But still pro about it, don't see me swing it around like mad

13 years later, when I need to chop something this is the knife I grab... My husband has expensive Japanese knives that intimidate me, and honestly this is what I prefer to use. It has required very little maintenance. I came back to see if it was still available, because I was thinking of buying a backup just in case. It cost $20 in Nov. 2010.

I used this knife in a professional kitchen and it got positive comments from some seasoned pros. I did manage to cut myself with it, so be careful. it is a real chopper. Great for veggie chopping ( has a good roll to it) and does it all. Just keep your block nearby for sharpening.