Hideo Kitaoka Usuba 16.5 cm Kurouchi 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 – 2-layer rusty steel, core – #2 Shirogami Handle – octagonal rosewood, buffalo horn ring Hardness – 61-63 HRC Overall length – 30 cm Blade length – 16.5 cm Blade width – 4.2 cm Blade thickness – 3.6 mm Sharpening method – single-sided right-handed grind Weight – approx. 159 g

A traditional Japanese knife for cutting and preparing vegetables. Forged from Damascus steel by master Hideo Kitaoka from Takefu Knife Village in Japan.