Usuba / Nakiri Vegetable Knife INOX Molybdenum Stainless Steel 165 mm 180 mm 210 mm
Ideal for: Chopping, slicing, dicing, and mincing.
Useful on food types: All vegetables.
Blade Width: 41 / 44 / 48 mm
Blade Thickness: 3 / 3 / 4 mm
Handle Length: 133 / 135 /140 mm
Handle Thickness: 27 / 27 /27 mm
Usuba Japanese vegetable knives are single bevel knives designed specifically for use with vegetables. The single bevel vegetable knife can be used for specific food prep techniques such as peeling a consistent thickness from a daikon radish.
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Usuba / Nakiri Vegetable Knife INOX Molybdenum Stainless Steel 165 mm 180 mm 210 mm
Ideal for: Chopping, slicing, dicing, and mincing.
Useful on food types: All vegetables.
Blade Width: 41 / 44 / 48 mm
Blade Thickness: 3 / 3 / 4 mm
Handle Length: 133 / 135 /140 mm
Handle Thickness: 27 / 27 /27 mm
Usuba Japanese vegetable knives are single bevel knives designed specifically for use with vegetables. The single bevel vegetable knife can be used for specific food prep techniques such as peeling a consistent thickness from a daikon radish.
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Product Information
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Description
Ideal for: Chopping, slicing, dicing, and mincing.
Useful on food types: All vegetables.
Blade Width: 41 / 44 / 48 mm
Blade Thickness: 3 / 3 / 4 mm
Handle Length: 133 / 135 /140 mm
Handle Thickness: 27 / 27 /27 mm
Usuba Japanese vegetable knives are single bevel knives designed specifically for use with vegetables. The single bevel vegetable knife can be used for specific food prep techniques such as peeling a consistent thickness from a daikon radish.
