Japanese kitchen knife Sakai Takayuki Usuba Inox 04362 16.5cm
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Sakai Takayuki Usuba Inox knife with 165 mm blade. Blade is made chrome and molybdenum 8A stainless steel. Weight is 160 g. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use. The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specialized Katsuramuki ("Rotary peeling”) technique.
The relatively tall and long blade of the Usuba make it ideal for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruit with hard skins or hard stones, because they may damage the blade.This Sakai Takayuki Usuba knife is easy to sharpen and recommended for business and home use.
The Sakai Takayuki knives are hand crafted in Sakai, Japan with much care and craftsmanship. The traditional Japanese kitchen knives are still made by real knife masters. The excellent workmanship and technology create these knives remain unchanged about 600 years.
