Japanese Usuba knife

Description

Usuba is used mainly to cut vegetables, but the damascus vg10 steel blade is very sharp, it has enough sharpness to cut meat and fish also.

Blade quality: 
Cutting edge / VG10 steel (product of Takefu steel Co., Ltd.) is one of the best steels for Japanese knife. (1)Very hard and sharp. (2)superior edge retention and has oxidation resistance. HRC = 60-61, Chromium =15%-16%. And the VG10 steel cutting edge is integrated into damascus steel.

Handle: is made of mahogany wood with water protection.

Made in Seki city /Japan:
All processes are done by the hands of craftsmen in Seki city. Seki is the capital of Japanese blacksmith more than 700 years since the age of Samurai. And even now inherited the traditional technologies. Enjoy cooking with this cool knife!

Maintenance
•    Keep clean and dry after use.
•    Do not use for any frozen foods or bones.
•    Not recommend to clean in dishwasher