The Usuba blade from the Blade Compact series for making a Japanese knife is quite specific in its appearance and certainly belongs to the kitchen exotic. Despite the name of the blade - Usuba, in the classification of Japanese kitchen knives, this blade would be more accurately called Nakiri. Usuba and Nakiri are different knives and in Japanese cuisine they not only perform different tasks, but are also used by different specialists. The heavier and wider Usuba in the butt, with one-sided sharpening, is used mainly for decorating tasks in professional kitchens, and the Nakiri with a very thin blade and very long double-sided descents at an extremely low angle (sometimes up to 5 degrees) is used mainly in household for home use. The only thing that these two knives have in common is the rectangular blade and the fact that both of them are designed to work on vegetables. The rectangular blade of these knives allows it to be used as a makeshift spatula for moving chopped vegetables. In the interpretation for the European market, a certain average version of this knife is produced, which is most often called Usuba, like the Usuba blade from the Blade Compact series. This knife very harmoniously complements the sets of Japanese kitchen workers, giving them a specific exotic flavor. Cutting vegetables, for which this knife is intended, can be done in European cuisine with other knives, the same Santoku or Gyuto, however, with Usuba with a blade from the Blade Compact series, this is much more comfortable and practical. You will never refuse this small, but very convenient Japanese invention, if you try to work with it at least once.
The presented blade from the Blade Compact series for the manufacture of the Usuba kitchen knife has a double-sided sharpening. The length of its blade is 105 mm, height 27 mm, thickness in the butt 1.2 mm, the total length of the blade blank with a shank is 145 mm. The blade itself has a three-layer structure. The middle layer is working and is made of VG-1 stainless steel - the starting modification of the well-known brand VG-10, designed specifically for use in the knife industry. The middle layer is hardened to a hardness of 60HRC and provides an incredibly high knife sharpness and resistance to dulling. The blades are made of soft stainless steel, they keep the thin middle layer from breaking, and provide the blade with flexibility. The blade is sharpened and after packing in the handle - completely ready for use.
The Usuba Kitchen Knife from the Blade Compact Series is a specialized Japanese kitchen knife that is primarily designed for cutting vegetables and also used as a spatula for slicing vegetables. A very fine sharpening with an angle of less than 10 degrees with zeroing will not allow cutting, for example, frozen foods. But in case you need a razor-sharp knife for very delicate operations with products - the Usuba knife from the presented blade is what you need.
Country of origin Japan
Blade length 105 mm
Blade height 27 mm
Blade thickness 1.2 mm
Overall length 145 mm
Design features sharpened, nulling
Mounting Flush mounting
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