The Usuba Knife is a beginner's knife for Chef's in Japan. It is used for slicing and chopping vegetables -- once a chef has mastered the art of slicing vegetables he can move on to the more expensive food preparation of meat.
This Usuba Knife is made of three layers of steel hand forged together. The Pakkawood handle is attached to the blade with three rivets. The blade extends the entire length of the handle for optimum stability. This is a double-beveled knife and with a thickness of 1/8in on the top of the blade.
This is one of Pat's favorite knives to use and to sharpen! This knife will last several generations and be a pleasure to use in your kitchen.
