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Key features:
The Usuba blade shape is a traditional Japanese vegetable knife, therefore it is primarily used for this purpose. Despite its axe-like shape, it is not suitable for cutting bones.
The blade of the knife is made from rust-resistant VG 10 steel with a hardness of 61 (±1) HRC (a knife with a hardness above 56 HRC is considered good). Its edge, sharpened at 45° on one side, ensures the extra sharpness required for high precision. The "hollow" side of the knife creates an "air cushion" between it and the material being cut. Combined with the wide and straight blade, friction is minimized, guaranteeing a perfect result during cutting.
The length of the blade is 16.5 cm.
The handle, made from black pakkawood, is particularly elegant and fits perfectly in the hand. Pakkawood does not refer to a specific type of wood, but to a general term for various layers of wood bonded together using high-quality resin. The asymmetrical chestnut shape allows for a secure and comfortable grip during cutting.
The length of the handle is 12.5 cm.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.
For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is initially, after some use it needs sharpening, something you can achieve with a sharpener, whetstone, or honing rod.
You can determine if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut a sheet of paper. Conversely, a knife that needs sharpening will struggle and the cut will be jagged.
It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade's edge and to maintain its sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.