Usubas

Usubas are traditional single-bevel knives used by professional Japanese cooks for the preparation of vegetables. As such, left-handed users in particular need to be cautious about ordering a knife appropriate for them. Single-bevel knives also require a different set of techniques to both use and sharpen the knife, so users should be aware of what that entails prior to purchasing.

Usubas

Sakai Takayuki Aoniko Blue #2 Kamagata Usuba 180mm

Enami White #2 Usuba 180mm

Kitaoka Damascus W#1 Usuba 165mm

Kitaoka Damascus W#1 Usuba 180mm

Kitaoka Blue #2 Usuba 180mm

Kitaoka Blue #2 Usuba 180mm Lefty

Sakai Blue #2 Usuba 180mm

Sakai White #2 Usuba 180mm

Takayuki Inox Usuba 155mm

Takayuki Inox Mukimono 180mm Sale

Tani White #2 Usuba 180mm

Takayuki Tokujuo White #2 Usuba 240mm

Takayuki Tokujuo White #2 Usuba 270mm

Tojiro Shirogami #2 Usuba 165mm

Tojiro White #2 Hammered Usuba 180mm

Tojiro White #2 Hammered Usuba 160mm

Tojiro Shirogami #2 Usuba 180mm

Sakai White #2 Usuba 165 mm

Usubas

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