Usuba – translates as thin (usu) edge (ba). When this shape is ground and sharpened from both sides, like the one in this collection, it is often called Nakiri. It is the definitive Japanese shape for the preparation of vegetables. Whether slicing the softest tomatoes, dicing the hardest swede or mincing ginger to the consistency of a smooth pulp this blade will transform a chore into a ‘Zen’ experience. The very straight edge profile with its flat front means that when chopping round layered vegetables like onions the resulting cut pieces are all the same size and will melt evenly during cooking. Be prepared for an increased amount of vegetables in your diet when using this knife as preparation becomes such a pleasure that it is difficult to stop slicing, chopping, dicing and mincing any vegetable you can get a hold of! Stunningly beautiful, scalpel sharp and easy to resharpen, these knives are stainless and very easy to maintain.
|Blade Material||Stainless Steel|
|Care & Extra Notes||Hand wash Only/ Not to be used on bones & frozen food|