{"product_id":"kanetsune-tsuchime-usubagata-165kc-953","title":"Kanetsune, Tsuchime Usubagata 165(KC-953)","description":"\u003cp\u003eMade in \u003cspan\u003e Seki City\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"tabs-contents\"\u003e\n\u003cdiv class=\"tab-content productDescription is-active\" id=\"tab-description\"\u003e\n\u003cdiv class=\"toggle-content is-open\" id=\"tab-description-content\" itemprop=\"description\"\u003e\n\u003cp\u003eThe KC-953 Usubagata features a DSR-1K6 blade with wood handle. The usubagata is popular in Kyoto, perfect for vegetable preparation, and similar in design to the nakiri.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eAbout the KC-950 Series:\u003c\/p\u003e\n\u003cp\u003eKC-950 series knives are created with DSR-1K6 high carbon stainless steel made by Daido Steel Co., ltd. The excellent performance blade contains a balance of 0.6% carbon and added molybdenum. The blade finish , \"Tsuchime\", is a Japanese-style hammer finish and helps to release foods quickly from the blade while cutting, making the meal-prep process quicker and more efficient.\u003c\/p\u003e\n\u003ch2\u003eProduct Details:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e DSR-1K6\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEstimated HRC of 57-60\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material: \u003c\/strong\u003eLaminated\u003cstrong\u003e \u003c\/strong\u003ePlywood \/ Plastic Ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeel Height:\u003c\/strong\u003e 50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 147g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Le\u003c\/strong\u003e\u003cstrong\u003ength:\u003c\/strong\u003e\u003cspan\u003e 167mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle: \u003c\/strong\u003eWa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare:\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHand-wash stainless steel knives immediately after use with warm soapy water.\u003c\/span\u003e\u003cspan\u003e Dry thoroughly with a towel right away to prevent water spots and corrosion — do not air dry. Never place them in the dishwasher, as high heat and detergents ruin the edge and handle. Store securely in a knife block, magnetic strip, or sheath\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMaintenance:\u003c\/strong\u003e Use wooden or plastic cutting boards; avoid glass, granite, steel, and bamboo. Use a ceramic honing rod regularly to maintain the edge.\u003c\/span\u003e\u003c\/p\u003e","brand":"Rubicon Cutlery","offers":[{"title":"Default Title","offer_id":57364303052966,"sku":"0912202617","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/3799\/9014\/files\/Kanetsune_Tsuchime_Usubagata_165_-_Tacoma_Knife_1.webp?v=1789246380","url":"https:\/\/www.tacomaknife.com\/products\/kanetsune-tsuchime-usubagata-165kc-953","provider":"Tacoma Knife","version":"1.0","type":"link"}