Usuba: Single bevel vegetable knife. Think nakiri sharpened only on one side. Used for refined vegetable work. If you have ever watched a sushi chef work, then chances are you have seen someone prepping long sheets of radish or other veg using a Usuba.
KNIFE SPECS:
- Steel: Shirogami #2 (White Carbon)
- HRC: 61:63
- Length: 180mm
- Height at heel: 45mm
- Spine thickness: 4mm
- Weight: 199g
- Edge/Bevel: Single
- Handle: D Shaped Magnolia w/Buffalo Horn Collar
- Finish: Migaki
- Knife line: Ginjo
- Shape: Usuba
- Blacksmith: Haruyuki
- Origin: Sakai, Japan