Nakiri Usuba cleaver knife - Kane Tsune

Need a quality knife to enhance your dishes?

We present to you the Usuba Japanese kitchen knife, with its cleaver-shaped blade. First used by the Chinese to cut, slice and dice food. Over time, its use has diversified, allowing even more functionalities such as chopping, slicing or peeling.

Today it is a blade recognized by butchers, cooks and individuals.

This model is ideal for cutting fruit and vegetables, for different types of cutting such as minced meat, sticks or tagliatelle for a fine and perfect cut. This Japanese kitchen knife has:

- A 165mm long blade , in VG10 steel , a high-end steel highly appreciated in cutlery for its high carbon content, up to 1% (the current average is between 0.5 and 0.8%), its hardness of 60 HRC on the Rockwell scale , provides the blade with effective sharpness and hardness. Everything is covered with a protective layer of 410 stainless steel.

- A Pakkawook handle , a material made up of pieces of wood veneer combined with plastic resins at high temperature, it is resistant to wear and humidity.

- The blade and handle are linked by an elegant stainless steel bolster.

This Nakiri knife with its sleek design is handcrafted in Japan in the town of Seki, known locally for knife making. The ultimate kitchen tool due to its versatility, elegant design and ergonomics. It is ideal for professionals and amateurs, try it you won't be able to do without it!

Using advice :

The blade contains a higher than average level of carbon, so it will be more susceptible to corrosion. If it is not washed and dried properly, it may rust. Store in a dry place.

Attention : for optimal preservation of its qualities and long-term performance, this knife is not dishwasher safe , simply wash by hand with mild soap, rinse and dry immediately. 

Despite its above-average rigidity, like any knife, the Nakiri cleaver knife must be well sharpened to maintain the quality of its edge; you can sharpen the blade using a sharpening stone , preferably . In addition, always use a cutting board, this way you preserve the edge of the blade longer.