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Usuba Japanese vegetable knives are single bevel knives designed specifically for use with vegetables
this blade only has a hard steel
The 6000 grit side provides a mirror-polish finish for surgical-level slicing
9") masterpiece epitomizes Japan's ancient artistry
Blade Length: 190mm (7
Sakai Takayuki Kengata Gyuto Kurouchi Hammered Finish Aogami Super 190mm (7.5") Japanese Chef Knife Size:190 mm Usuba Japanese vegetable knives areIdeal for: Chopping, slicing, disjointing, dicing, and julienning. Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce. Kengata Gyuto (Chef's Knife) Blade Material: Kurouchi Hammered Finish Aogami Super (Blue Super Steel) clad in Stainless Steel Blade Length: 190mm (7. 5") Edge Type: Double Bevel Handle: Japanese Style, Mahogany and Japanese Keyaki (Zelkova) Weight: 173 g Blade
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US$ 21.34
