Sakai Takayuki INOX Edo Usuba – Molybdenum Stainless Steel Japanese Vegetable Knife susin Carbon : 0

Carbon : 0

1"(205 mm) x 2

” Only a small amount of water is needed to start sharpening

Handle with Checked Non-Slip surface : The Stainless Handle section is hollowed and is light in weight

The Garasuki is a traditional Japanese poultry knife designed specifically for breaking down chicken

Sakai Takayuki INOX Edo Usuba – Molybdenum Stainless Steel Japanese Vegetable Knife susin Carbon : 0The Sakai Takayuki INOX Edo Usuba is a professional Japanese single bevel vegetable knife designed for precise vegetable preparation. The blade is made from Molybdenum Stainless Steel, offering excellent corrosion resistance, durability, and easy maintenance compared with traditional carbon steel Usuba knives. It provides reliable sharpness while reducing the care required in busy professional kitchens. The Edo style Usuba is a traditional Kanto