Usuba translates as “thin edge/blade.” The flat blade is meant for chopping vegetables. The entire flat edge of the knife kisses the cutting board making sure you don't turn the veggies into an accordion. The Usuba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” As a result, this knife is perfect for rotary peeling.
#2 Shirogami (white carbon) Steel
Rosewood handle with pakka wood collar
|Knife Line||Kitaoka Suminagashi|