Masahiro MS-8 Usuba knife 180mm [10032]

Masahiro MS-8 Usuba knife 180mm [10032]

Usuba – a traditional Japanese knife used for processing vegetables. Its appearance resembles a narrow cleaver or another traditional Japanese Nakiri knife, but unlike it, 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 from this line are made from a VG-10 derivative, molybdenum-vanadium, high-carbon stainless steel, called MBS-26, which was hardened in three stages until it reaches a 58-59 HRC hardness. Each blade has been refined by masters with over 30 years of experience, making Masahiro knives incredibly sharp.

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, 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 possesses.

Attention! MS-8 series knives are available with two different logos (inscriptions in Japanese or Latin alphabet).

Masahiro MS-8 Usuba knife 180mm [10032]

Steel type:	MBS-26
HRC:	58-59
Handle material:	magnolia wood
Sharpening method:	single-sided
Dimensions:
Overall length (A):	322 mm
Blade length (B):	170 mm
Width (C):	45 mm
Thickness (D):	2 mm