Sakai Takayuki INOX PC Handle Usuba 210mm (8.2″) 06″Bevel Angle Ratio: 55/45*Overall Length:

06″Bevel Angle Ratio: 55/45*Overall Length: 340mm / 13

Kyomen are hand-forged by layering iron and high carbon steel (blue steel) together

Their sustained sharpness will keep your knife’s cutting performance at top notch

The santoku is a cross between a nakiri and gyuto

HRC: 60 Weight: 9

Sakai Takayuki INOX PC Handle Usuba 210mm (8.2″) 06″Bevel Angle Ratio: 55/45*Overall Length:USUBA KNIFE The usuba is an ideal knife for fine dicing and julienne and brunoise slicing. In Japans Kanto region (Tokyo), the usuba has a square tip, while in the Kansai region (Osaka and Kyoto), this knife comes with a rounded tip and is referred to as the kamagata usuba. Both styles cut in the same manner. The usuba is used for katsuramuki, a fundamental Japanese chefs technique to cut paper thin sheets of vegetables (like daikon). HANDLE and BLADE