Kotobuki 6-1/2-Inch Usuba Knife Reviews
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Kotobuki 6-1/2-Inch Usuba Knife Feature
- 6-1/2-inch Usuba vegetable knife--used in Japan to finely peel vegetable skin into thin sheets for sashimi garnishes
- Made in Japan to time-honored standards and exacting detail
- Blade constructed of Japanese 420 series stainless steel for excellent resistance to rust and corrosion; double-ground edge retains its sharpness
- Double-riveted, ergonomically designed wood handle in black
- Hand wash only; sharpen with whetstone
Kotobuki knives are made in Japan where knives are made for a specific use and purpose with a unique shape. These knives have a high quality stainless blade that keeps it's edge and is easy to clean. Usuba, recognizable by its square blade it is for peeling, slicing, and dicing vegetables. The thin double-edged blade allows for straighter slices and helps to keep vegetables from breaking during food preparation and garnishing. Blade length: 6-1/2-inch Hand wash with a mild detergent and wipe dry. Sharpen with a whetstone.
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