JIKKO Usuba Jyousaku White2 carbon steel Vegetable Knife Japanese knife

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Kamausuba Bocho: Kansai Style Usuba Bocho: If you look at the blade from the side it is virtually rectangular in shape. "Usuba" literally translates into "thin blade" and as per it s name this knife has a thin blade making it an ideal knife when pealing and dicing vegetables. White Steel [Shiroko]:White Steel is the next highest steel material after Blue Steel and has good edge retention, and is easy to sharpen. At Jikko White Steel is our number 1 recommendation to chefs. For those uncertain which steel type is best, we think you should buy white steel as you should not have any problems. Style : Usuba (Vegetable Knife) Steel Type : White2 Steel (Carbon steel) Blade : Single-Edged Blade Length : 7" (180mm) 7.5" (195mm) 8.25" (210mm) 9.4" (240mm) Handle Material : Magnolia Wood Bolster Material : Water Buffalo Our Service :Free shipping. Free name engraving. Direction for using knifeJapanese knives has thin and delicate blade. You must care the knife properly. Do not wash in the dishwasher or dish dryer. Please keep the knife dry, wipe the knife after use. Do not leave the knife wet overnight. Do not cut any frozen food, it cause the knife chipped. Use the right type of the knife for each task. Store your knife in a cool and dry place. Improper care cause rusting and chipping. Show more