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The Usuba knife is the Japanese knife for vegetables, typically used by professionals. It also features a thinner blade compared to other Japanese knives or bochos. The Usuba knife has a single-beveled edge (though there are also left-handed versions), or sometimes a double bevel, although the original Japanese versions only have a single cuttin...
The Usuba knife is the Japanese knife for vegetables, typically used by professionals. It also features a thinner blade compared to other Japanese knives or bochos. The Usuba knife has a single-beveled edge (though there are also left-handed versions), or sometimes a double bevel, although the original Japanese versions only have a single cutting edge.
In addition to being a thinner blade compared to other knives, it is lighter, but still lighter than the Nakiri knife, which is also a vegetable knife, though more commonly used in home kitchens. The base of the Usuba blade, the cutting edge, is straight or very slightly curved, allowing the entire surface to cover the vegetables or produce being cut.
Kai VG-0007 Shun Pro Sho Usuba Knife, 16.5 cms. Japanese kitchen knife with a pointed blade used mainly to cut fish. Deba knives should not be used to chop large bones.
Kai MGR-165N Seki Magaroku Redwood Nakiri Knife 165 mm, is a japanesse kitchen knife blade short used for peeling and cutting vegetables. Are made 1K6 stainless steel with a hardness of 58 (±1) HRC. Handdle is made of pakkawood.