The Usuba knife is a Japanese kitchen knife with a straight blade that makes cleaning and cutting of vegetables easy. Heavier than the Nakiri knife, this japanese knife is the favourite for Japanese chefs.
- Traditional Japanese knife, with no bolster and a partial tang.
- High carbon stainless steel blade with molybdenum and vanadium for an excellent edge retention.
- 56-57 HRC.
- Japanese magnolia wood handle.
Bunmei kitchen knives, with traditional Japanese wooden handle design, are perfect for cutting, slicing and peeling all kind of food. One single ground blade is better for slicing fish and for preparing sushi. Bunmei products are manufactured by the same manufacturer of Global knives, Yoshikin. This style of knife dates back approximately 150 years ago.