Masahiro Bessen Usuba Knife 16.5 cm

Masahiro Bessen Usuba is a traditional Japanese knife, created for precise processing of vegetables. It is distinguished by a look resembling a narrow cleaver or a Nakiri knife, but its key feature is single-sided sharpening. Thanks to this, the knife offers exceptional cutting precision, which is necessary for creating Japanese cuisine dishes. The straight or slightly curved cutting edge and high blade ensure comfort during cutting and separate the hand from the board, which minimizes the risk of injury. Usuba is especially valued by sushi masters for the katsuramuki technique – thin cutting of vegetables, such as radish, carrot or cucumber, into transparent sheets. Knives from the Bessen series were made in the spirit of Japanese tradition, inspired by hundreds of years of perfecting the craft of forging samurai swords. The blades are made of high-carbon steel (1.1% carbon content), which allows to achieve a hardness of 61-63 HRC. Thanks to single-sided sharpening, on which experienced craftsmen worked, these knives offer extraordinary sharpness and cutting precision, ideal for demanding users. The handle is made of light magnolia wood, which is characterized by lightness and durability, and the whole was reinforced with a plastic ring for additional durability. Precise workmanship guarantees comfort of use and aesthetics at the highest level. Traditional Japanese cuisine is largely based on fish and vegetables, prepared in a variety of ways. Specialized tools, known as Japanese-style knives, are necessary for their processing. Knives such as Deba, Yanagiba or Usuba are the basic equipment of every sushi master, guaranteeing precision and excellent work results.