Sakai Takayuki INOX PC Handle Usuba 210mm (8.2″) It is one of the

It is one of the hardest alloys used in the manufacturing of kitchen knives

The santoku is a cross between a nakiri and gyuto

thinly slicing vegetables or portioning terrines and patés

54″Cover : Comes with a wooden sayaSpecial Feature: Kyomen

The usuba is an ideal knife for fine dicing and julienne and brunoise slicing

Sakai Takayuki INOX PC Handle Usuba 210mm (8.2″) It is one of theUSUBA KNIFE The usuba is an ideal knife for fine dicing and julienne and brunoise slicing. In Japans Kanto region (Tokyo), the usuba has a square tip, while in the Kansai region (Osaka and Kyoto), this knife comes with a rounded tip and is referred to as the kamagata usuba. Both styles cut in the same manner. The usuba is used for katsuramuki, a fundamental Japanese chefs technique to cut paper thin sheets of vegetables (like daikon). HANDLE and BLADE