Hideo Kitaoka Usuba 18cm Damascus Shirogami#2

A specialized Japanese Usuba knife designed for cutting herbs and vegetables. Thanks to the rectangular blade, you can quickly transfer cut ingredients to a salad bowl or pan. An experienced chef can use a thin Nakiri knife to create decorative, semi-transparent slices (the katsura-muki method). The straight cutting edge is used for vertical cutting and allows for the use of many different techniques, such as julienne or chiffonade.

Technical data:

Blade – 11-layer rusty steel, core – #2 Shirogami Handle – rosewood Hardness – 61-63 HRC Overall length – 34 cm Blade length – 21 cm Blade width – 3 cm Blade thickness – 3.6 mm Sharpening method – single-sided right-handed grind Weight – approx. 120 g

Hand-forged Usuba 18cm knife by master Hideo Kitaoka san. The knife is made of Damascus steel and Shirogami#2