Morihei Yoshitomo (Shirogami) | 240mm Usuba Knife

Crafted in Sakai, Japan the Morihei Yoshitomo range of traditional Japanese chef knife are a performance tool at an entry level price. The F&F is lower than more expensive models but the knives are well balanced with a high quality blade. A great workhorse, or professional level introduction into single bevel Japanese knives. 

• Morihei Yoshitomo Japanese Chef Knife
• 240mm Usuba Knife
• Single Bevel - Right Hand
• Shirogami (White) #3 Hagane (Core)
• Soft Iron Jigane (Cladding)
• Poplar Wood Japanese Style Handle
• Plastic Ferrule
• Crafted in Japan

• 388mm Overall Length / 244mm Blade Edge Length / 4.7mm Blade Thickness / 56mm Blade Height / 392g

 

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Japanese Kitchen Knife | Usuba (Vegetable Knife)

Usuba knives are a specialist Japanese vegetable knife somewhat like their Nakiri knife cousins. They differ in their edge geometry, with the traditional Japanese Usuba being a single bevel grind. It's worth noting that you need to choose a left hand or right hand grind, depending on your preference.
Usuba knives have a flat profile which aids in push chopping but does make rock style cutting a little uncomfortable. Chefs that cook with vegetables often really appreciate this style, quite specialised but it excels in this cooking arena.