Without doubt one of the most prominent Japanese blacksmiths with over 600 years of history. Sakai Takayuki are based in Sakai, Osaka Prefucture and use technology alongside traditional methods in order to be able to produce exceptional quality knives on a large scale. As such, they are popular all over the world and present in many professional kitchens
This range represents the highest grade of Japanese knife following in the traditions and methods of Japanese swords, featuring a mirror-finish and ebony wood.
Usuba is similar in purpose to Nakiri, but has a thinner single bevel blade. It's a more precise knife and great for detail, hugely popular in Japanese professional kitchens along with Deba and Yanagiba.
Specifications
Knife Type: Usuba Japanese Chef's Knife
Steel Type: White steel
Handle Material: Magnolia Right Handed
Handle Collar Material: Plastic
Blade Length: 150mm,165mm,180mm,195mm
IMPORTANT NOTE:
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
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