Kitaoka Usuba/Nakiri (one sided Veg Knife) 180mm Gyuto - Chefs Knife even slicing – clean

even slicing – clean

It is a technique called "San mai" and is basically a metal sandwich

and built to perform

The 6000 is a "polishing" stone and is a great grit to finish a sharpening progression with

Steel: 52100 mono steelFinish: Nashiji (Rough finish)

Kitaoka Usuba/Nakiri (one sided Veg Knife) 180mm Gyuto - Chefs Knife even slicing – cleanKitaoka Usuba Nakiri (one sided Veg Knife) 180mm Usuba: Is a traditional vegetable knife for the professional Japanese chefs. Translation:"thin blade"This knife is thinner than most traditional knives and is able to achieve specialized cuts such as katsuramuki and shaving a vegetable cylinder into a thin sheet. This knife is hand made by Hideo Kitaoka and is one of the few knives I stock that bears the mark of " Dentokougeshi"The Dentokougeshi award