Knuckle clearance

H

Hesparus

Joined
Oct 31, 2004
Messages
1,442
Hi guys,

I'm planning on trying my hand at making an usuba. How much knuckle clearance is typical for these? I know more or less how much I need, but I want an idea of what the norm is.
Thanks,
Chris
 
Not much. With a handle of around .75", that leaves between .25" and .5" knuckle room. Some are slightly tapered so the handle raised upward.

Typically, the ones I make are about 10-11" long OAL. The handle is around 5" and the blade 5-6" .The blade is about 1" to 1 1/4" wide. The end can be curved down to the edge like a santoku, square, or angled like a tanto. Often the squared of angled end is chisel ground,too. The handle typically has 3" white wood and 1" black wood. The ricasso extension is about .5", the blade is about 4".
The chisel grind goes up to the ricasso height. A small secondary bevel is applied after taking the primary bevel to near zero. The back can be slightly hollow ground, or lapped flat.

Usuba is a single grind utility chopper/slicer/cutter.
If the end is square, it is kakugata usuba - square mouth usuba.
If you make the usuba with an angled tip, it is a hishigata usuba - angled tip usuba.
If you make it thinner and double grind, it is a Nakiri - vegetable knife.
 
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I think you'll find that typical Usuba blades are more in the 2" wide range by 7" - 9.5" long, with 6"+ handles for an overall length of about 13" - 16".

Here is a Kamagata Usuba at 50mm wide...

http://www.ironchefknives.com.au/inox-honyaki-kamagata-usuba-210mm-by suisin

and one at 48mm

http://zknives.com/knives/kitchen/ktknv/shigefusa/shigekjusuba170.shtml

The handles are typically a little proud of the top of the blade, giving about 1 3/8 of knuckle clearance. (with a 3/4" high handle).

John
 
Mine have just over 1" and that seems right for me wiht a glove size 9. You might want to over shot slightly (a couple of mm) to prolong the life time of the blade.
 
I edited my post to say that I was referring to the ones I make most often. I just measured one and it is longer than I thought. I agree that many are much longer, with 8-9" blade length with 6" handles.

I worked on two usuba yesterday, and just measured one. The blade is a laminate of pure iron and a core of ao gami #2. The edge is 5", ricasso .75", handle will be 5". Width is 1.25". Because they are a double side laminate, the blade is double ground.
You will see a WIP on this soon.
 
I just finished a nakiri @ 8" cutting edge, with a more of a European handle, one that's full tang, and shaped for choking up on the blade- made it for a local chef, but since I'm not happy with the way the Corby bolts came out, it's my new do-everything blade in the kitchen!
Sadness, huh? He'll get the next one.
Never been that fond of straight handles on bigger knives, and this one is just amazingly nimble for such a big blade.
 
I asked this question over in the kitchen knives forum and nobody seemed to know the answer: Some usuba have a square, chisel ground tip. What's the function of this?
 
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