Kotobuki Seki 6-1/2-Inch Usuba Knife

Crafted in Japan according to time-honored traditions and meticulous attention to detail, this 6-1/2-inch Usuba knife features a square blade that is ideal for peeling, slicing, and dicing vegetables. Its thin double-edged blade enables precise cuts, maintaining the integrity of vegetables during preparation and garnishing, even when working with tough vegetables like Japanese Daikon radishes, which can be effortlessly sliced into delicate sheets. However, it is not recommended for chopping bones.

The blade of this knife is precision machine-stamped from high-quality Japanese 420 series stainless steel, a premium cutlery-grade material known for its hygiene and exceptional resistance to rust, stains, and corrosion. This blade is paired with a traditionally designed handle made of blonde wood, adding a touch of elegance to its functionality.

To maintain the knife's performance and longevity, it is advised to hand wash it with a mild detergent and promptly dry it after each use. Regular sharpening with a whetstone will ensure that the double-ground edge retains its sharpness, allowing for continued precision in vegetable preparation.

This 6-1/2-inch Usuba vegetable knife, a staple in Japanese culinary practices, excels in delicately peeling vegetable skins into thin sheets for sashimi garnishes. Embodying the essence of Japanese craftsmanship, this knife is a testament to both tradition and innovation, making it a valuable addition to any kitchen.

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