JIKKO Usuba Shouren ginsan stainless steel Vegetable Knife Japanese knife - JIKKO Japanese Kitchen Knife Cutlery

JIKKO Usuba Shouren ginsan stainless steel Vegetable Knife Japanese knife

JIKKO JAPANESE KNIVES
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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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