3 Claveles Usuba 01027 | Japanese vegetable Knife

JAPANASE VEGETABLE KNIFE USUBA 01027

This usuba knife is a traditional Japanese vegetable knife with a single edge. Single-edged knives are able to get incredibly sharp and are favored for precise vegetable work.

You will need the Usuba knife to slice the vegetables that are to be served raw. The thin and ultra-sharp one-sided blade cuts the surfaces with very minimal cellular damage which not only helps preserve the flavor in the vegetables but also keeps the cut vegetables fresh for longer.

When you use the Usuba knife to slice your vegetables, the little cellular damage incurred during the cutting process helps prevent discoloration or an alteration in the flavour of the vegetable which may happen as a result of oxidation after cellular damage.

FEATURES:

Blade Material: Stainless Steel 3Cr13
Handle Material: Pakka wood
Blade Size: 16 cm / 6,75”
Color: Wood
Presentation: Case

MAINTENANCE

- Sharpen knives regularly

A sharp knife is safer than a dull one since less force is used when cutting and the hand does not tire as quickly.

- Keep the knives well visible

Always keep the knife in a visible place, with the handle towards you and away from the edge of the table to prevent it from falling. Do not cover it with any object to avoid accidentally touching the blade. If you offer the knife to another person, always do so by the handle.

- Use the appropriate knife for each purpose

Fish, meat, vegetables or bread are different in consistency and size. Therefore, there is an appropriate knife for each use.

- Never try to catch a falling knife in flight.

This implies a high risk of serious cuts.

- Wash knives separately

The most appropriate thing is to wash them immediately after use and dry them with a cloth.

Do not just put them in the sink to avoid cut risks, and dry them from the handle to the tip, and from the spine to the edge.

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