Premium Kai Seki Magoroku 180mm Usuba Japanese Vegetable Knife - High Carbon Steel Blade for Professional Chefs & Home Cooking - Perfect for Slicing, Peeling & Precision Vegetable Preparation

Product Description

Usuba bōchō (, lit. thin knife) is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a bevel on the front side, and have a hollow ground on the back side.

1K6 stainless steel with a hardness of 58 (±1) HRC, which guarantees a high and uniform level of hardness as well as long-lasting cutting durability. Their convex grind gives the knives a stable cutting edge - ideal for a clean and precise cut. The matt finish highlights the cool elegance of the knife.