The usuba is an ideal knife for fine dicing and julienne and brunoise slicing. 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).
HANDLE and BLADE
Sakai Takayuki’s Jaanese Knife with a resin handle is a totally new Japanese knife that solved the corrision problem in the handle, while maintaining the conventional style of a Japanese knife. A resin is emplyed to retain the feeling ofconventional wood handle, and further cmfort when gripping the handle is pursued. The cutting part is manufactured from stainless steel,which is resistant to rust, and tool sharpening is carefully performed one by one by craftsmen with traditional skills inheritated in the city of Sakai. The result is that you will be satisfied with the genuine sharpness.
Core Steel: Stain Resistant INOX
Handle Type: Nylon Resin
Weight: 8 oz
Edge Length: 180mm / 7.1″
Bevel Angle Ratio: Single Bevel