My Tribute Video to the Legendary Shigefuga Kitaeji Usuba and smith Tokifusa Iizuka-san

Discussion in 'The Kitchen Knife' started by traderjay, Mar 16, 2019.

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  1. Mar 16, 2019 #1

    traderjay

    traderjay

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    I've been using Shigefusa gyuto for the past ten years and finally gained the confidence to learn and properly maintain an Usuba since my cooking contain lots of vegetables and greens. It also makes a great fruit cutting knife. In this day and age of mass manufacturing and throw-away society, its rare to see something that is still 100% handmade the traditional way by the legendary smith Tokifusa Iizuka-san 飯塚 解房.

    I feel truly privileged to own, use and take care of this masterpiece that will serve me well for decades to come.

     
    never mind likes this.
  2. Mar 17, 2019 #2

    Mute-on

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    Do you cut up all you food by swiping at it horizontally? If so, it must take ages to prepare each meal ;)

    A demonstration of your cutting technique with Usuba would be far more interesting and informative.
     
  3. Mar 17, 2019 #3

    khashy

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    It felt epic. I liked it.
     
  4. Mar 17, 2019 #4

    Hassanbensober

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    I dig it. Nice aim on the blueberries.
     
  5. Mar 17, 2019 #5

    refcast

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    I agree! I love usuba videos!! (If you feel like it of course).
     
  6. Mar 17, 2019 #6

    bahamaroot

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    The most impressive thing is your aim!
     
  7. Mar 18, 2019 #7

    traderjay

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    Thanks all and I am glad you liked the video. I did practice Iaido for a few years but never made it past the Iaito stage due to time constraint. So I guess that greatly benefited my precision doing the the horizontal cuts :)

    I have alot of respect for these handmade Japanese knives because they truly embody the soul and spirit of the smith, especially the Kitaejis and their beautiful patterns.
     
  8. Mar 18, 2019 #8

    MindTone

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    Good hasuji with a single bevel, it did look a bit to stable to be your first time cutting like that :)Perhaps seitei should be expanded! :p
     
  9. Mar 18, 2019 #9

    traderjay

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    Thanks! In the world of Iaido, I am just a newbie but those years of practice stayed with me so whenever I hold a blade in my hand, it feels like a natural extension of my body. I've only cut myself once out of all these years when using the Shigefusas and its when I was drying the blade in towel and the doorbell rang and I was distracted by my running kids. The blade went straight through the towel and nicked my bone....

    You are right, single bevel blade is extremely hard to keep good hasuji because its shaped like an airplane wing and the air resistance forces the blade downwards when performing a full swing. You can see that in the last video when I was getting tired and the blade cut into the paper holder. This is the first and last time I'll test the blade like that and from now on it will be used faithfully as its intended purpose. The egg cutting actually caused micro-chips on the hasaki but nothing my whetstones can't fix.
     
  10. Mar 18, 2019 #10

    Hanmak17

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    I'll bet that your finding blueberry and squash bits on the cabinets years from now...but hey it was epic.
     
  11. Mar 18, 2019 #11

    MindTone

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    @traderjay I think we're all newbies till 7th dan :p
     
  12. Mar 18, 2019 #12

    traderjay

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    Actually it didn't make too big of a mess at all :p
     
  13. Mar 19, 2019 #13

    milkbaby

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