KAI SEKI Redwood Usuba 170 mm tomatosharp

Usuba 170 mm, KAI SEKI Redwood Usuba

Name: Usuba 170 mm, KAI SEKI Redwood Usuba
Brand: KAI
SKU: MGR-0165U
Price: 1299.0 NOK
Availability: OutOfStock
Rating: 5.0 (1 reviews)

1 299,-

For those who cut vegetables thin and straight, the Japanese way.

Out of stock

Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Description

KAI Seki Redwood Usuba 170 mm is a traditional Japanese single-bevel vegetable knife. It is fairly tall for good knuckle clearance and is sharpened on one side for maximum sharpness and precision. The knife suits right-handed users.

KAI Seki Redwood is part of the Seki Magoroku series, known for high-quality materials, good craftsmanship and careful detail. The knives have a traditional Japanese pakkawood handle with a black plastic ferrule and sit very comfortably in the hand.

The name Seki Magoroku combines two well-known elements of the knife world in Japan. Seki is a city in Japan known for its long tradition of knife making and its well-known knife smiths. Magoroku is a name associated with a well-known smith who has become a symbol of sharpness.

Made by

KAI · Seki, Gifu

KAI is the large industrial maker in our range. The company from Seki combines modern production technology with Japanese knife principles, in series that cover everything from a first everyday knife to the professional kitchen.

All knives from KAI

Specifications

Knife type: Usuba (vegetable knife)
Region: Seki, Gifu
Steel: 1K6, stainless steel
Hardness: 57-58 HRC
Blade length: 170 mm
Handle: Pakkawood with black plastic
Edge: Single bevel
Right-/left-handed: Right-handed
Item number (SKU): MGR-0165U

About the knife type: Usuba (vegetable knife)

A usuba is a traditional Japanese single-bevel vegetable knife. It is relatively tall, giving good knuckle clearance, and is sharpened on one side. It is often used in sushi restaurants to cut vegetables decoratively with sharpness and precision.

When sharpening a usuba, sharpen at a higher angle on one side and a zero angle on the flat side.

See all knife types

About the steel: 1K6

A stainless steel with high carbon content, known for staying sharp for a long time with good rust resistance. Often used in Japanese kitchen knives from KAI

Hardness 57-58 HRC · Care: easy care. HRC is the hardness of the steel: harder holds the edge longer, softer is easier to sharpen.

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

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