Takamara - Table knife - CD-RW637 - Hardwood - Usuba Japanese knife
Opens 17 December
Starting bid
€ 1
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Expert
Selected by Ger van Oers
Owned an antiques and curio shop with a large international network.
Estimate € 80 - € 110
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Description from the seller
Name:
Japanese Knife (likely a Nakiri or Usuba): The knife’s straight, rectangular blade and its particular shape suggest that it could be a Nakiri or Usuba knife, which are traditional Japanese knives used for vegetable preparation.
Description:
Blade: The blade has a rustic, somewhat hammered texture, typical of high-carbon steel knives, often used in Japanese craftsmanship. It looks like it’s been forged by hand, with a pattern that might provide both aesthetic appeal and strength.
Handle: The handle is made of wood, likely a traditional hardwood like walnut or rosewood, and is ergonomically designed to provide a comfortable grip.
Size:
The knife appears to have a long, broad blade, which is typical for the Nakiri or Usuba knives used for cutting vegetables. The size of the blade is medium to large, making it ideal for chopping, slicing, and dicing vegetables.
Shape:
The blade has a squared-off tip, and the edge is relatively straight. This type of blade is designed to make precise cuts, especially for vegetables, with a straight chopping motion.
Usage:
Primary Use: This knife is most commonly used in preparing vegetables. Its flat blade helps with straight, clean cuts and is ideal for chopping, slicing, and dicing. The design makes it particularly good for cutting through leafy greens, carrots, cucumbers, and other vegetables without much rocking motion.
Additional Use: Although traditionally a vegetable knife, it can also be used for delicate tasks, such as fine slicing of fish or meat, though it's not as versatile for those tasks as a general-purpose chef's knife.
Precautions:
Sharpening: High-carbon steel blades, like the one in this knife, need to be sharpened regularly to maintain their edge. You should use a whetstone or take it to a professional sharpener to preserve the quality of the blade.
Cleaning: Hand wash only with warm water and mild soap. Avoid using the dishwasher as it can damage the wooden handle and dull the blade. Dry immediately after washing to prevent rust.
Storage: To prevent the blade from dulling or being damaged, store the knife on a magnetic strip or in a knife block. Avoid leaving it loose in a drawer where it could get scratched or damaged.
Rust Prevention: As with most high-carbon steel knives, this knife may be prone to rust if not cared for properly. Make sure to dry the blade after use and occasionally oil it to protect the metal from moisture.
Name:
Japanese Knife (likely a Nakiri or Usuba): The knife’s straight, rectangular blade and its particular shape suggest that it could be a Nakiri or Usuba knife, which are traditional Japanese knives used for vegetable preparation.
Description:
Blade: The blade has a rustic, somewhat hammered texture, typical of high-carbon steel knives, often used in Japanese craftsmanship. It looks like it’s been forged by hand, with a pattern that might provide both aesthetic appeal and strength.
Handle: The handle is made of wood, likely a traditional hardwood like walnut or rosewood, and is ergonomically designed to provide a comfortable grip.
Size:
The knife appears to have a long, broad blade, which is typical for the Nakiri or Usuba knives used for cutting vegetables. The size of the blade is medium to large, making it ideal for chopping, slicing, and dicing vegetables.
Shape:
The blade has a squared-off tip, and the edge is relatively straight. This type of blade is designed to make precise cuts, especially for vegetables, with a straight chopping motion.
Usage:
Primary Use: This knife is most commonly used in preparing vegetables. Its flat blade helps with straight, clean cuts and is ideal for chopping, slicing, and dicing. The design makes it particularly good for cutting through leafy greens, carrots, cucumbers, and other vegetables without much rocking motion.
Additional Use: Although traditionally a vegetable knife, it can also be used for delicate tasks, such as fine slicing of fish or meat, though it's not as versatile for those tasks as a general-purpose chef's knife.
Precautions:
Sharpening: High-carbon steel blades, like the one in this knife, need to be sharpened regularly to maintain their edge. You should use a whetstone or take it to a professional sharpener to preserve the quality of the blade.
Cleaning: Hand wash only with warm water and mild soap. Avoid using the dishwasher as it can damage the wooden handle and dull the blade. Dry immediately after washing to prevent rust.
Storage: To prevent the blade from dulling or being damaged, store the knife on a magnetic strip or in a knife block. Avoid leaving it loose in a drawer where it could get scratched or damaged.
Rust Prevention: As with most high-carbon steel knives, this knife may be prone to rust if not cared for properly. Make sure to dry the blade after use and occasionally oil it to protect the metal from moisture.
Details
Era
After 2000
Wood type
Hardwood
Title additional information
Usuba Japanese knife
No. of items
1
Country of Origin
Italy
Manufacturer/ Brand
Takamara
Material
Steel, Wood
Model
CD-RW637
Style
Modern
Condition
Excellent condition: barely used with minimal signs of wear
Height
19 in
Width
4 in
Depth
2 in
Estimated Period
2020+
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