JIKKO Kamausuba Shouren Ginsan stainless steel Vegetable Knife Japanese knife

Kamausuba Bocho:

Kansai Style Usuba Bocho: If you look at the blade from the side it is virtually rectangular in shape. "Usuba" literally translates into "thin blade" and as per its name this knife has a thin blade making it an ideal knife when pealing and dicing vegetables.

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.

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.