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

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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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JIKKO Usuba Shouren ginsan stainless steel Vegetable Knife Japanese kn