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thinly slicing vegetables or portioning terrines and patés
06″Bevel Angle Ratio: 55/45*Overall Length: 340mm / 13
The composite DuPont™ Corian® handle offers a comfortable grip
Kyomen are hand-forged by layering iron and high carbon steel (blue steel) together
Their sustained sharpness will keep your knife’s cutting performance at top notch
Sakai Takayuki INOX PC Handle Usuba 210mm (8.2″) thinly slicing vegetables or portioningUSUBA KNIFE The usuba is an ideal knife for fine dicing and julienne and brunoise slicing. In Japans 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
