22 Best and Coolest Usubas

 

Damascus Steel Usuba Japanese Kitchen Knife 65

Damascus Steel Usuba Japanese Kitchen Knife 6.5″

Damascus Steel Usuba Japanese Kitchen Knife 6.5″ - This blade is the usuba 65-inch blade the gyuto is one of the most accomplished and essential blades when it comes to fine cutlery from filleting, to chopping, it can do it all. Due to the high quality of the metal, and the way it is crafted, this blade will remain stain-resistant to rust and any other foods it comes in contact with, making cleaning less of a hassle than it should be we suggest that you hand wash, and sharpen on whetstones. Finely crafted with 16 layers of damascus steel and vg-10, to maximize strength and cutting ability, allowing this knife to last long and keep it’s edge for a longer time. The handle of this knife, is crafted out of sturdy laminated western mahogany, shaped in a way for the user to have maximum comfort and to have a stronger grip, getting the precision one needs while preparing their five star dish.

 

MASAMOTO KK KASUMI USUBA 180MM 71

MASAMOTO KK KASUMI USUBA 180MM (7.1″)

MASAMOTO KK KASUMI USUBA 180MM (7.1″) - The hc series of made of pure japanese virgin carbon, a hard steel. Free lift gate delivery on large units included to get unit off the truck only. Which provides an extremely sharp edge and superb edge retention. It is beautiful and very comfortable in the hand. Carbon steel knives are well known for their toughness and excellent edge life.

 

Kotobuki Seki 6-12-Inch Usuba Knife

Kotobuki Seki 6-1/2-Inch Usuba Knife

Kotobuki Seki 6-1/2-Inch Usuba Knife - Hand wash only sharpen with whetstone. Made in japan to time-honored standards and exacting detail. Traditional rounded, blonde wood handle. 6-1/2-inch usuba vegetable knife–used in japan to finely peel vegetable skin into thin sheets for sashimi garnishes. Blade constructed of japanese 420 series stainless steel for excellent resistance to rust and corrosion double-ground edge retains its sharpness.

 

Messermeister Mu Bamboo Usuba Knife 7-Inch

Messermeister Mu Bamboo Usuba Knife, 7-Inch

Messermeister Mu Bamboo Usuba Knife, 7-Inch - The messermeister mu bamboo 7-inch usuba knife is a broad bladed single edge blade with a distinctively curved tip or a blunt tip and looks like a vegetable cleaver. The single edge blade is used mainly to cut vegetables such as daikon and cucumber into paper thin slices, and it is so sharp it can thinly peel in a continuous strip (katsura-muki) a tsuma, a japanese radish which is served with sashimi. It is traditionally used like a paring knife by holding it in the air and cutting the item being held by the other hand.

 

ZHEN Japanese VG-10 3 Layers Forged Stainless Steel Vegetable UsubaNakiri Hollow Ground KnifeCleaver 65-Inch

ZHEN Japanese VG-10 3 Layers Forged Stainless Steel Vegetable Usuba/Nakiri Hollow Ground Knife/Cleaver, 6.5-Inch

ZHEN Japanese VG-10 3 Layers Forged Stainless Steel Vegetable Usuba/Nakiri Hollow Ground Knife/Cleaver, 6.5-Inch - Made with top grade japanese 3-layer forged steel, vg-10 cutting core, hrc 60-62 hardness for exceptional sharpness, edge retention, and durability while being easy to sharpen. Blade size (length x width x thickness) 65 inches x 175 inches x 25 millimeters net weight 044 pound. 3-layer forged steel blade for exceptional strength, durability, and stain resistance long-lasting, sharp edge for slicing vegetables (do not chop bones). Crafted in iso 9001 certified taiwan factory with steel imported from japan limited lifetime warranty against defects. Full tang design with sealed-tight, waterproof, and durable brown color pakkawood handle for a non-slip and comfortable grip.

 

Messermeister Asian Precision Usuba Knife 7-Inch

Messermeister Asian Precision Usuba Knife, 7-Inch

Messermeister Asian Precision Usuba Knife, 7-Inch - The messermeister asian precision 7-inch usuba is a broad bladed single edge blade with a distinctively curved tip or a blunt tip and looks like a vegetable cleaver. It is traditionally used like a paring knife by holding it in the air and cutting the item being held by the other hand. The single edge blade is used mainly to cut vegetables such as daikon and cucumber into paper thin slices and is so sharp it can thin peel in a continuous strip (katsura-muki) a tsuma, a japanese radish which is served with sashimi.

 

Sunlong VG10 Damascus Steel Nakiri VegetableUsuba Vegetable Chef Knife With Fine Edge 65 SL-DK1049R

Sunlong VG10 Damascus Steel Nakiri Vegetable/Usuba Vegetable Chef Knife With Fine Edge 6.5″ SL-DK1049R

Sunlong VG10 Damascus Steel Nakiri Vegetable/Usuba Vegetable Chef Knife With Fine Edge 6.5″ SL-DK1049R - The knife surface convex hull with anti-stick effect, the edge of the way for the double-sided blade, left and right hand can be used. The length of blade is 65 inch , the thickness is about 25mm the use of japan 67 layer vg-10 steel core damascus steel made of high quality cutting tools, hrc (hardness) 58-60, sharp corrosion. Handle the 430 double elbow is one piece of die-casting molding, the outer is cover by envir onment and high-grade rosewood if you use it , you can feel so comfortable and non-lip durable. The gift box packaging, is gift for all occasion ( such as wedding , bitrthday ,etc) . Material blade damascus steel handle 430 s/s ,rosewood it is suitable for cutting meat , vegetable and fruits and so on.

 

Yoshihiro Shiroko High Carbon Steel Kasumi Kama Usuba Japanese Vegetable Chefs Knife 77inch195mmwith Shitan Handle

Yoshihiro Shiroko High Carbon Steel Kasumi Kama Usuba Japanese Vegetable Chef’s Knife 7.7inch(195mm)with Shitan Handle

Yoshihiro Shiroko High Carbon Steel Kasumi Kama Usuba Japanese Vegetable Chef’s Knife 7.7inch(195mm)with Shitan Handle - Hardness rockwell c scale 62-63 / saya cover included. Bolster water buffalo horn (bolster color -varies) / handle material d- shaped shitan (rosewood). Grade kasumi / knife type kama usuba ( vegetable chef) knife. Steel type shiroko (white steel #2) high carbon steel. Blade single-edged / blade length 77″ (195mm).

 

Yoshihiro VG-10 46 Layers Hammered Damascus NakiriUsuba Japanese Vegetable Chefs Knife Octagonal Red Pine Handle

Yoshihiro VG-10 46 Layers Hammered Damascus Nakiri/Usuba Japanese Vegetable Chefs Knife (Octagonal Red Pine Handle)

Yoshihiro VG-10 46 Layers Hammered Damascus Nakiri/Usuba Japanese Vegetable Chefs Knife (Octagonal Red Pine Handle) - Forged and hammered with 46 layers of steel in the damascus tradition with a vg-10 core, this knife is complimented with a traditional japanese style handcrafted octagonal red pine handle. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. One of the most sought after of knives and fast becoming a new essential companion to the popular chef’s knife is the traditional japanese vegetable knife known as the usuba. A protective wooden sheath called a “saya” is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. Our vg-10 hammered damascus usuba knife is forged with a traditional straight blade that smoothly cuts paper thin slices and can quickly chop through hearty vegetables. The edo usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. Every knife from yoshihiro is handcrafted by master artisans creating a unique one of a kind work of art. The usuba is hefty enough to chop through heavy root vegetables with a blade that can thinly slice delicate tomatoes.

 

Sakai TakayukiYasuki Shirogami Steel Kasumitogi UsubaKanto StyleMade in Japan 180mm71

Sakai Takayuki/Yasuki Shirogami Steel, Kasumitogi Usuba(Kanto Style),Made in Japan (180mm/7.1″)

Sakai Takayuki/Yasuki Shirogami Steel, Kasumitogi Usuba(Kanto Style),Made in Japan (180mm/7.1″) - Usuba(kanto style) is a versatile knife, using a tip for small tasks and the middle for “katsuramuki”(thin slicing of japanese raddish). Kasumitogi series of sakai takayuki based on yasuki shirogami steel.

 

Vegetable Japanese Chef Knife - 7Inch Usuba-Cutter-Slicer-Cleaver-Nakiri - Stainless High Carbon Steel - Professional Quality Cutlery - Multipurpose Use Best for Home Kitchen or Restaurant by TradaFor

Vegetable Japanese Chef Knife – 7Inch Usuba-Cutter-Slicer-Cleaver-Nakiri – Stainless High Carbon Steel – Professional Quality Cutlery – Multipurpose Use Best for Home Kitchen or Restaurant by TradaFor

Vegetable Japanese Chef Knife – 7Inch Usuba-Cutter-Slicer-Cleaver-Nakiri – Stainless High Carbon Steel – Professional Quality Cutlery – Multipurpose Use Best for Home Kitchen or Restaurant by TradaFor - Excellent gift if choosing a gift is not your cup of tea, or you are tired looking for gift ideas, you might like to try this nice vegetable knife this knife will be a wonderful gift for your family, friends and for all keen on cooking. Balanced and easy to utilize this asian-style vegetable chef knife is lightweight and has a solid balance that can be used by anyone the knife is very convenient to hold and its slim appearance makes it easy to maneuver it’s unique blade shape and ergonomic handle make this vegetable knife a great choice for fast chopping, mincing, dicing and cutting though a wide variety of fresh vegetables and fruits the sharpened side is the right side for a right hand use of the knife. Firm, ergonomic and safe this full tang knife is a guarantee that the cutting core and comfortable handle will remain seamless and attached while you chop this prolongs the life-span of the knife, making it very safe and at the same time giving you good leverage when chopping. Incredibly sharp this usuba knife is a classic, japanese-style vegetable knife with a straight edge usuba means “thin blade” to achieve this, the knife is made single beveled this knife is so sharp that it will cut right through tomatoes and other delicate vegetables without squishing or damaging its soft skin in the process it’s also ideal for creating paper-thin, even slices. High quality materials high-carbon 14116 german steel is a rust resistant material that is strong and edge holding the handle is fashioned from solid and identical pakkawood which will guaranty you lasting beauty, durability, stable dimensions, and protection from moisture.

 

Yoshihiro Lacquered Magnolia Wooden Blade Protector Saya Cover for Usubanakiri Vegetable Chef Knife 165mm

Yoshihiro Lacquered Magnolia Wooden Blade Protector Saya Cover for Usuba/nakiri Vegetable Chef Knife (165mm)

Yoshihiro Lacquered Magnolia Wooden Blade Protector Saya Cover for Usuba/nakiri Vegetable Chef Knife (165mm) - Non-toxic lacquer coating made from japanese tree saps coating provides stain, chip, odor resistance and allows for easy cleaning. Made of japanese magnolia wood which is soft, moisture-resistant, and contains no strong resins that may cause corrosion in carbon steel. May not fit with other brand knives for questions regarding compatibility, please contact us through “customer question & answer” or the buyer-seller messaging system. Inside demensions 18″w x 01″h (48mm x 3mm) for usuba / nakiri 65″ (165mm) knife / please refer to attached images for size reference. Provides an elegant look that highlights the beauty of the woodgrain with exquisite effect.

 

F Dick Red Spirit 7 Blade Usuba Vegetable Knife - Asian Inspired Chef Knife - Made In Germany

F. Dick Red Spirit 7″ Blade Usuba Vegetable Knife – Asian Inspired Chef Knife – Made In Germany

F. Dick Red Spirit 7″ Blade Usuba Vegetable Knife – Asian Inspired Chef Knife – Made In Germany - Balanced for perfect weight distribution. High-carbon german stainless steel blade offers a sharp edge with long life. Laser tested cutting edge geometry with polished cut, lifetime warranty. F dick’s red spirit series of asian inspired knives, german made, 7″ blade length. Round shaped handle made with nonslip polymers.

 

Yoshihiro Shiroko High Carbon Steel Kasumi Edo Usuba Vegetable Japanese Chefs Knife 7 IN 180mm Shitan Handle

Yoshihiro Shiroko High Carbon Steel Kasumi Edo Usuba Vegetable Japanese Chef’s Knife 7 IN (180mm) Shitan Handle

Yoshihiro Shiroko High Carbon Steel Kasumi Edo Usuba Vegetable Japanese Chef’s Knife 7 IN (180mm) Shitan Handle - Keeping dry in between usage, and applying tsubaki oil(as included) before storage will keep your knife in tip top shape. One of the most sought after of knives and fast becoming a new essential companion to the popular chef knife is the traditional japanese vegetable knife known as the edo usuba. 25inch(210mm), with a limited lifetime warranty. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Our handmade yoshihiro kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. Yoshihiro kasumi knives are complimented with a traditional japanese style handcrafted shitan rosewood handle, and a protective wooden sheath called a saya is included, which protects the knife and adds to its appearance when not in use. White steel #2 with a hardness on the rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called kasumi. Our yoshihiro kasumi knives are incomparable in their craftsmanship and performance. Although traditional japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Available in 7inch(180mm), 7. 7inch(195mm), and 8. The edo usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. Japanese knives should always be sharpened and honed on premium quality japanese water stones.

 

Shun Pro 6-12-Inch Usuba Knife

Shun Pro 6-1/2-Inch Usuba Knife

Shun Pro 6-1/2-Inch Usuba Knife - The knife also comes equipped with a d-shaped pakkawood handle for a comfortable, secure grip. The resin makes it moisture resistant, strong, and durable. From the manufacturer beautiful graffiti-etched blade with pakkawood handle. As you might expect, this degree of difficulty makes honyaki knives the most prized and most expensive. A useful addition to any cutlery collection, this versatile usuba knife by shun features a substantial blade that measures 6-1/2 inches long. Though dishwasher-safe, shun recommends washing the knife by hand for best results. The beautiful graffiti-etched blade is made with high carbon vg10 steel, which takes and holds an edge longer than comparable knives. Pakkawood pakkawood is a premium handle material made of genuine hardwood impregnated with resin. Key features these knives feature a 1/2-inch wide shinogi and single-bevel blade design preferred by japanese chefs, to maintain cutting consistency, a critical element in japanese cooking traditional japanese blade design for the ultimate knife connoisseur–single-beveled edge with a hollow ground (or concave ground) back this means only the cutting edge of the blade touches the food for superior stick resistance and the cleanest cuts constructed of 2. Sharpening recommendations regular sharpening (as needed) with a whetstone. The shun pro line, which features traditional single-beveled japanese blade styles, is made by this method. It also works well for creating the perfect vegetable slices for sashimi. Because of the hardness of the steel and the precision of the processes needed to “treat” the steel properly, honyaki knives are more difficult to make and more labor-intensive than kasumi knives. The knife measures approximately 12 by 4/5 by 2 inches and carries a limited lifetime warranty. For those chefs who are truly into the japanese method of cooking, the wide shinogi (or blade bevel) makes sharpening these knives on a whetstone practically effortless. The blade’s acid-etched design is slightly different with each style of knife, while consistently and cleverly incorporating the shun logo neatly into the overall arrangement for a distinct and professional look. Bevel single-beveled with hollow-ground back. View larger. Sanding and buffing brings pakkawood to a beautiful gloss finish. View larger. Nsf certified for use in commercial kitchens. Handle material pakkawood (resin-impregnated hardwood) d-shaped handle, only available in right-handed version. Specifications blade material vg-10 hardened japanese steel, made with 2. 5 mm of pure, high-carbon vg-10 stainless-steel “super steel”, composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium single bevel edge, designed for precision cuts, slices efficiently and stays sharp over time these knives can easily be maintained by sharpening on a fine-grit whetstone or through professional sharpening honyaki-style knife construction, consisting of one piece of steel due to the single sided bevel design, shun pro knives are best suited for right-handed cooks d-shaped pakkawood handles sharpened using 1000 grit whetstone hand wash and dry recommended limited lifetime warranty highlights honyaki method of knifemaking whereas a knife made by the kasumi method has a cutting core jacketed with another steel, honyaki knives are made from a single piece of steel–usually very hard, high-carbon steel. As with natural wood, no two pieces of pakkawood are exactly alike. The blade backs are gently hollow ground, creating an air pocket between the knife and the food being cut, so the knife glides through food with quick precision. Honyaki-method knives can be sharpened to an exquisitely sharp edge and retain that edge for a longer period of time. 5 mm blade stock, brushed for a matte finish. Knife styles in this line include the deba (a multi-purpose prep knife), the yanagiba (a long slicing knife perfect for sashimi), and the nakiri (a vegetable chopping knife). View larger. Cutting angle 16 degrees (comprehensive angle 16 degrees). Pro series why buy shun pro for the true japanese food aficionado, nothing compares to the scalpel-like precision of a single bevel blade. Use the knife for slicing and peeling vegetables or garnishes. View larger. The wide shinogi (bevel) on the knife can be used as a guide, making it easy to maintain the knife’s sharpness. The newly updated shun pro line features the same incredibly sharp chisel edges as in the past, combined with d-shaped pakkawood handles, which lend a secure and comfortable grip. Professional manufacturing view larger. Soak the whetstone for about 20 minutes, set on a damp cloth for stability, and pull the knife’s edge across the whetstone at a 16 degree angle. These knives are essential for cooks who are seeking to prepare true asian cuisine. Like other knives in the shun pro line, the knife features a marvelous graffiti-etched blade made of pure high-carbon vg10 steel, which holds a razor-sharp edge longer than other premium steels.

 

Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Usuba Chef’s Knife 65 In

Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Usuba Chef’s Knife 6.5 In

Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Usuba Chef’s Knife 6.5 In - Grade aogami super blue high carbon steel / knife type usuba/nakiri (vegetable)knife. Handle material d-shaped shitan rosewood handle. Blade double-edged / blade length 65 in. Hardness rockwell c scale 64-65 / saya not included. Steel type aogami super blue high carbon steel(not stainless steel ).

 

Shun Edo BB1513 6-12-Inch Single Bevel Usuba Knife

Shun Edo BB1513 6-1/2-Inch Single Bevel Usuba Knife

Shun Edo BB1513 6-1/2-Inch Single Bevel Usuba Knife - 6 1/2-inch edo usuba knife by shun traditional vegetable knife for the professional japanese chef chop and slice vegetables with ease. Knives are hand-crafted featuring ultra-sharp 16 degree cutting edges widened bolster shape encourages proper grip and reduces forearm fatigue. Resin-impregnated pakkawood handles provide added strength and moisture protection handle shape is comfortable and reduces hand fatigue. Hammered “tsuchime” finish creates air pockets for natural food-release, reducing knife drag. Precision forged from one solid piece of vg10 “super steel” and “zero-balanced” allowing knives to do all the work.

 

Yoshihiro Hongasumi Blue Steel Kama Usuba Traditional Japanese Vegetable Chopping Chef Knife Magnolia Wood Handle 7 IN 180mm

Yoshihiro Hongasumi Blue Steel Kama Usuba Traditional Japanese Vegetable Chopping Chef Knife, Magnolia Wood Handle (7 IN (180mm))

Yoshihiro Hongasumi Blue Steel Kama Usuba Traditional Japanese Vegetable Chopping Chef Knife, Magnolia Wood Handle (7 IN (180mm)) - Our handmade yoshihiro hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional japanese vegetable knife known as the usuba. Our yoshihiro hongasumi knives are complimented with a traditional japanese style handcrafted magnolia wood handle affixed with a water buffalo horn bolster, and a protective wooden sheath called a saya is included, which protects the knife and adds to its appearance when not in use. The usuba is reminiscent of a small cleaver and has a sharp tip for more intricate work. Blue steel #2 with a hardness on the rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an empahsis is placed on refined forging and polishing with the highest attention to detail. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

 

Yoshihiro 160mm Aoko Stain Resistant Steel Usuba Japanese Vegetable Knife 65-Inch Blue

Yoshihiro 160mm Aoko Stain Resistant Steel Usuba Japanese Vegetable Knife, 6.5-Inch, Blue

Yoshihiro 160mm Aoko Stain Resistant Steel Usuba Japanese Vegetable Knife, 6.5-Inch, Blue - The techniques used to make samurai swords are used to make yoshihiro chef knives. The surface of the blade has the tsuchime pattern which is unique japanese design with indention that prevents food from sticking on the blade surface. Efficient and fast cutting vegetables. After his death, yoshihiro’s apprentices continued to use his technique and traditional skills. The blue steel center core holds the sharpest cutting edge. History- since 1550, yoshihiro, masamune and yoshimitsu were known as the best sword craftsmen in japan. Handles are made of pakka wood with high carbon steel bolster. Both side stain resistant jackets makes easy maintenance. Yoshihiro knives are now recognized to be one of the best chef knives in japan due to the rich history and techniques that are applied from sword making to chef knives. The usuba/nakiri is a vegetable knife used for cutting vegetables. Whetstone is recommended for sharpening. This results in knives with hrc 62, sharp edge and great edge retention. Yoshihiro- aoko (blue#2) high carbon steel center core and stain resistant jackets knives.

 

Norisada Hammered Damascus UsubaNakiri Vegetable Knife 6-Inch with Saya Cover

Norisada Hammered Damascus Usuba/Nakiri Vegetable Knife 6-Inch with Saya Cover

Norisada Hammered Damascus Usuba/Nakiri Vegetable Knife 6-Inch with Saya Cover - And uses mahogany resistant to water wetting as the material of the handle. This product is created manually by skilled japanese blacksmith. Made in japan. This knife having the highest-level performance, i recommend it with confidence. Uses the most tough and rust-resistant metal(vg10) in japan.

 

Tojiro Fujitora DP Usuba - 65 165cm

Tojiro Fujitora DP Usuba – 6.5″ (16.5cm)

Tojiro Fujitora DP Usuba – 6.5″ (16.5cm) - 1″ tojiro fujitora dp damascus gyutou, 7. 4″ tojiro fujitora dp usuba, 6. 6″ tojiro fujitora dp sujihiki slicer, 9. 5″ tojiro fujitora dp western deba, 10. 3″ tojiro fujitora dp chef’s knife, 7. 5″ tojiro fujitora mv deba, 7. 1″ tojiro fujitora dp santoku, 6. 7″ tojiro fujitora dp small santoku, 5. 6″ tojiro fujitora dp western deba, 6. 8″ tojiro fujitora dp paring knife, 3. 3″ tojiro fujitora mv yanagi-sashimi, 9. 9″ tojiro fujitora dp paring knife, 2. Tojiro fujitora series tojiro fujitora dp boning knife, 5. 7″ tojiro fujitora mv deba, 5. 6″ tojiro fujitora mv yanagi-sashimi, 11. 7″ tojiro fujitora mv tako-sashimi, 10. 3″ tojiro fujitora dp paring knife, 5. 9″ tojiro fujitora mv deba, 6. 5″ tojiro fujitora dp gyutou, 10. 3″ tojiro fujitora dp western deba, 9. 3″ tojiro fujitora dp gyutou, 9. 9″ tojiro fujitora dp bread knife, 8. 46″ tojiro fujitora dp carving knife, 8. 5″ tojiro fujitora dp steak knife, 4. 7″ tojiro fujitora dp sujihiki slicer, 10. 1″ tojiro fujitora mv nakiri, 6. 7″ tojiro fujitora dp paring knife, 5. 5″ tojiro fujitora dp paring knife, 4. 4″ tojiro fujitora mv ajikiri small deba, 4. 5″ tojiro fujitora mv santoku, 6. 8″ tojiro fujitora mv tako-sashimi, 9. 9″ tojiro fujitora dp paring knife, 7. 4″ tojiro fujitora dp honesuki, 5. 8″ tojiro fujitora dp gyutou, 13″ tojiro fujitora dp gyutou, 7. 8″ tojiro fujitora mv yanagi-sashimi, 8. 7″ tojiro fujitora dp western deba, 8. 4″ tojiro fujitora mv yanagi-sashimi, 10. 1″ tojiro fujitora mv ajikiri small deba, 4. 1″ tojiro fujitora dp damascus santoku, 6. 6″ tojiro fujitora dp gyutou, 11. 1″ tojiro fujitora dp gyutou, 8. 6″ tojiro fujitora mv tako-sashimi, 11. 7″ tojiro fujitora dp santoku with dimples, 6. 4″. 7″ tojiro fujitora dp damascus usuba, 6.

 

Paderno World Cuisine Usuba Japanese Sushi Knife 7-18-Inch

Paderno World Cuisine Usuba Japanese Sushi Knife, 7-1/8-Inch

Paderno World Cuisine Usuba Japanese Sushi Knife, 7-1/8-Inch - It has a razor-sharp edge and slip-resistant wooden handle. The paderno world cuisine 7 1/8″ usuba sushi knife is excellent for preparing vegetables traditionally found in sushi dishes. It is recommended to hand wash and thoroughly dry these knives after use. The thin, sharp edge of the knife is designed for cutting fish and vegetables and should never be use to cut harder objects. This rectangular, thin blade vegetable/sushi knife helps avoid bruising or tearing delicate fish. The knife has a traditional japanese single bevel to ensure sharpness. The blade is constructed of a special type of stainless steel for maximum edge retention.





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