Masahiro Usuba

Usuba is a traditional Japanese knife used for processing vegetables. Its appearance resembles a narrow cleaver or other traditional Japanese Nakiriknife, but unlike it, it is sharpened on one side. The cutting edge is usually straight or with a gentle curve. Thanks to the characteristically high blade, the hand is well separated from the cutting board, ensuring comfortable work while chopping. Sushi masters use this Katsuramuki knife to cut thin sheets from white radish, carrot or cucumber.

The knives from this line are made of a VG-10 derivative, molybdenum-vanadium, high-carbon, stainless steel calledMBS-26, which has been subjected to a three-stage hardening process until achieving hardness 58-59 HRC. Each blade has been perfected by craftsmen with over 30 years of experience, bringingMasahiroknives to a level of incredible sharpness.

The handle is made with attention to detail typical of Japan, from lightmagnolia woodreinforced with a plastic ring.

Traditional Japanese cuisine is largely based on fish and vegetables, which are prepared in a variety of ways. This requires the use of knives specially designed for this purpose, which we commonly call Japanese-style knives. Knives such as Deba, Yanagiba or Usuba are tools that every sushi master certainly has.

Attention!MS-8 series knives come with two different logos (inscriptions in Japanese or Latin alphabet).

Useful information:

• All Masahiro knives are extremely sharp, so we recommend using them with due care.
• Masahiro knives should not be used to cut frozen products (except for the series intended for this purpose).
• Do not use knives for purposes other than food.
• Use wooden or plastic cutting boards for cutting.
• Knives should not be washed in dishwashers as they damage the cutting edge.
• Wash the knife in warm water with dishwashing liquid.
• After washing, wipe the knife dry.