JIKKO Usuba Shouren ginsan stainless steel Vegetable Knife Japanese knife | JIKKO Japanese Kitchen Knife Cutlery
Details
Usuba Bocho:
Kanto Style Usuba Bocho. The Usuba Bocho is a traditional Japanese knife used for vegetables, which most chefs learn to use first.
Ginsanko stainless Steel :
This is a high grade stainless steel. The image of most rust resistant knives is that they have a poor edge compare to knives which are susceptible to rust, however, the characteristic of this metal is that is rust resistant and also has a good edge. This is currently the most popular steel type.Style : | Usuba (Vegetable Knife) |
Steel Type : | Ginsan steel (Stainless steel) |
Blade : | Single-Edged |
Blade Length : | 7" (180mm) 7.5" (195mm) 8.25" (210mm) 9.4" (240mm) |
Handle Material : | Magnolia Wood |
Bolster Material : | Water Buffalo |
Our Service :Free shipping. Free name engraving.
Direction for using knife
Japanese knives has thin and delicate blade. You must care the knife properly.- Do not wash in the dishwasher or dish dryer.
- Please keep the knife dry, wipe the knife after use.
- Do not leave the knife wet overnight.
- Do not cut any frozen food, it cause the knife chipped.
- Use the right type of the knife for each task.
- Store your knife in a cool and dry place.
- Improper care cause rusting and chipping.
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