Kaiden JS 195 Usuba

Kaiden JS Usuba 195mm

Vegetable knife 165 blade length forged from White 2 carbon steel. The usuba is the single edged version of the Nakiri.

The thin sharp edge is used for slicing vegetables as well as intricate work. You can use this usuba for specialised cuts such as katsuramuki, shaving thin sheets of vegetables.

The usuba requires more skill than the nakiri to use and is favoured by professional chefs in Japan and all over the world.

Handle is a traditional d - oval shaped magnolia wood with black buffalo horn bolster.

Kaiden JS Series

This Japanese knife from Sakai has excellent forging and is priced for the budget conscious. While not as many steps have been taken to complete this knife as the more refined Kaiden W2 Honkasumi series, the JS series represents excellent value for money.

Unlike other brands of cheaper kataba knives, and those from the tourist districts in Japan, the JS series has much better finish and sharpness. An easy choice for new or regular users of single edged knives.

Please note:

• This is a single bevel knife (one sided edge) for right handed users only.
• Only sharpen on sharpening stones. This knife should NEVER be sharpened on a honing steel.
• This is a carbon steel knife. Keep dry and use camellia oil to prevent rust.

Knife care for 100% carbon steel knives - SINGLE BEVEL

• Never put in the dishwasher.
• Never use a honing steel to sharpen a single bevel knife. You will damage the edge profile.
• Do not cut through bones, frozen foods or extremely dense items. A Deba (filleting knife) is the only exception for fish bones but certain techniques are used to stop it from chipping. Always aim for the joint in the bone and be aware that some fish have very hard bones i.e. snapper.
• This knife is 100% carbon steel, due to the nature of carbon steel this knife will tarnish and form a patina from continued use. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
• Do not leave wet overnight or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Kataba blades have a much thinner bevel. Improper care and mistakes may result in chipping.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.