Masahiro Bessen Usuba knife 180 mm [16239]

Masahiro Bessen Usuba Knife 180 mm [16239]

Usuba – a traditional Japanese knife used for processing vegetables. Its appearance resembles a narrow cleaver or another traditional Japanese Nakiri knife, but unlike the Nakiri, it is sharpened on one side. The cutting edge is usually straight or gently curved. Due to the characteristically high blade, the hand is well separated from the cutting board, ensuring comfortable work when chopping. Sushi masters use this katsuramuki knife to cut thin sheets from white radishes, carrots, or cucumbers.

Knives of this series were made in accordance with Japanese traditions and style, whose roots go back hundreds of years, when masters forged the most exquisite samurai swords. Bessen series knife blades are made of steel with a high (1.1%) carbon content, hardened to 61-63 HRC hardness. Single-sided sharpened by masters with over 30 years of experience, they boast incredible sharpness.

The handle is made with attention to details characteristic of Japan, from light magnolia wood, reinforced with a plastic ring.

Traditional Japanese cuisine mainly consists of fish and vegetables, which are prepared in various ways. This requires the use of specially designed knives, which we commonly refer to as Japanese-style knives. Knives such as Deba, Yanagiba, or Usuba are tools that every sushi master certainly has.

Masahiro Bessen Usuba Knife 180 mm [16239]