Description

The Atlantic Chef Traditional Japanese Usuba Knife features a Japanese cherry wood handle and a blade made from German steel 1.4116, which is composed of carbon, chromium, vanadium, molybdenum, and other elements. Through hardening, tempering, grinding, and sharpening, the blade attains a hardness of at least HRC 56. Its hand-honed Japanese bevel edge ensures long-lasting sharpness, excellent edge retention, easy maintenance, and quick re-sharpening, making it ideal for slicing, dicing, and julienning. The Usuba knife's straight, thin blade is great at making clean, delicate cuts, particularly with vegetables and fruits, making it a favoured tool for chefs specializing in Japanese cuisine or those requiring meticulous knife work.