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This usuba knife is a must-have for slicing vegetables!
16.5cm AUS10 stainless steel blade for added strength
Hardness: 60 HRC - Excellent edge retention
Asymmetrical cutting edge for right-handers: clean cuts
Black Pakkawood handle - D-shape
Made in Japan
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The Usuba Shun Pro Sho 16.5cm knife is a must-have for Japanese cuisine enthusiasts. Its blade, made fromAUS10 stainless steel, features a high carbon content (1.05%) and is enriched with vanadium, nickel and silicon. This composition gives the blade a hardness of 60 HRC on the Rockwell scale, guaranteeing a long-lasting cutting edge and optimum flexibility for clean, precise cuts, ideal for vegetables.
Its asymmetrical cutting edge makes all the difference, enabling smooth, controlled movements, even for the most delicate vegetables. Subtle acid-etching adds a refined aesthetic touch, perfect for elegant design.
The handle of the Kai vegetable knife combines aesthetics and practicality, as it is made from Pakkawood, a composite of laminated wood and heat-compressed resin. Known for its strength, water resistance and antibacterial properties, this material guarantees impeccable hygiene.
The ergonomic shape of the D-shaped handle provides a comfortable, secure grip, for perfect control of your cuts, whether thin slices of vegetables or more technical cuts. This knife is the ally of passionate amateurs and professionals alike.
To care for your usuba Shun Pro Sho knife, opt for manual cleaning with lukewarm water. Wipe dry immediately after washing to avoid any risk of oxidation. Don't put it in the dishwasher or leave it to soak in the sink, as this could alter its sharpness and shine. Finally, store it in a safe, dry place, such as a knife block or protective cover.
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