Usuba
The Usuba, whose name literally means “thin blade,” is the traditional Japanese knife for cutting vegetables. Its sharp and exceptionally thin edge lets chefs make precise cuts as well as slice through hard vegetables such as carrots. In Japan’s Kanto region (Tokyo), the Usuba has a square tip, while in the Kansai region (Osaka and Kyoto), this knife comes with a rounded tip and is referred to as the Kamagata Usuba. Both styles cut in the same manner. The Usuba is used for Katsuramuki, a fundamental Japanese chefs’ technique to cut paper thin sheets of vegetables (like Daikon). The Usuba is also an ideal knife for fine dice, julienne and brunoise cuts.
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Nenohi Kaede Usuba 225mm (8.8")
90336Original price $990.00 - Original price $990.00Original price$990.00$990.00 - $990.00Current price $990.00| /Out of stockSpecificationsStyle : UsubaLength : 225mm (8.8")Weight : 8.48 ozSpecial Feature : KyomenBlade Steel Type : High Carbon Rust-Resistant SteelHandle m...
View full detailsOriginal price $990.00 - Original price $990.00Original price$990.00$990.00 - $990.00Current price $990.00| /Sold out -
Nenohi Jyo-Kasumi White #2 Usuba 210mm (8.2") with Saya
99458Original price $399.00 - Original price $399.00Original price$399.00$399.00 - $399.00Current price $399.00| /Out of stockSpecifications Style : UsubaLength : 210 mm (8.2")Weight : 8.48 ozBlade Steel Type : Hitachi White #2Handle material : (Ho) Japanese MagnoliaBolste...
View full detailsOriginal price $399.00 - Original price $399.00Original price$399.00$399.00 - $399.00Current price $399.00| /Sold out