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The usuba is an ideal knife for fine dicing and julienne and brunoise slicing
The anti-bacterial handle ensures hygiene standards
1″)Bevel Angle Ratio: Single bevelOverall Length: Cover : Comes with a wooden sayaSpecial Feature: Kasumi
4")Special Feature : Damascus SteelBlade Steel Type : ZDP-189Handle material : Kokutan with Buffalo Horn FerruleHRC : 66
but a style that hails from Japan’s Kanto region (Tokyo)
NENOX Western SD Gyuto 210mm The usuba is an idealThe gyuto is the Japanese version of the classic Western chefs knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit. SPECIFICATIONS Core Steel: High Carbon Rust Resistant Steel Handle Type: DuPont Corian HRC: 61 Weight: 6. 7oz Edge Length: 210mm 8. 27 Bevel Angle Ratio: 55 45* Overall Length: 330mm 12. 99 NOTE: * According to Nenohi Cutlery even though the bevel angle is 55:
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