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Usuba Knife

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Traditional Japanese Usuba knife made by Miki Knife Company. 190mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
187
Traditional Japanese Usuba knife made by Miki Knife Company. 210mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
219
Traditional Japanese Usuba knife made by Miki Knife Company. 180mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
170
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Handcrafted to perfection, the Usuba is a traditional Japanese-style vegetable knife used primarily in the preparation of authentic Asian cuisine. The single beveled Usuba knife has a razor-thin and extremely sharp blade that is well suited to slice, dice, and chop vegetables. The unique knife offers remarkable cutwork in single quick strokes that prevent vegetables from being bruised or crushed in the process.

The Japanese Usuba knife, created from high-quality steel is designed to withstand the test of time and provides utmost comfort and precision while using the tool. Though there are several knife selections available in the same segment and for similar uses in the Japanese collection of knives, the Usuba is a class part, superior in every way.

Having come a long way, today’s innovative Usuba knives are well suited to meet the requirements of modern as well as Western kitchens.

The ultimate professional knife, Usuba is the kitchen tool fit for seasoned cooks and chefs, ideal for whipping up excellent and aesthetically appealing dishes at homes or restaurants.

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