Usuba cleaver knife - Kane Tsune

Are you looking for a quality knife for your fruits and vegetables ?

The Usuba Japanese kitchen knife, its particularity is its cleaver-shaped blade, initially used by the Chinese for trimming, slicing and cutting 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 exclusively intended for cutting fruit and vegetables.

- Its 165mm long blade, designed with a core of traditional Japanese white steel with a high carbon content (White Steel) covered with several layers of Damascus steel, its hardness is 60/61 HRC on the Rockwell scale , offering the blade hardness and efficiency.

- Its traditional Japanese D-shaped handle gives you a pleasant grip, made of magnolia wood, its virtue? High resistance to bacteria.

- The blade and handle are linked by an elegant black bolster which perfectly matches the design of the knife.

This Usuba knife with its sleek design is handcrafted in Japan in the town of Seki, known locally for making knives. 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 conservation of its qualities and long-term performance, this knife is not dishwasher safe , simply wash it by hand with mild soap, rinse and dry immediately.

Despite its above-average rigidity, like any knife, the Usuba 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.