Although this knife is listed as an usuba, it's actually a nakiri. The two terms often get confused. they're both used exclusively for vegetable prep, and the basic size and shape are similar, but nakiri-bocho has a double-beveled (ryoba) edge, and is used on a board, whereas an usuba bocho has a single beveled (kataba) edge, and is used more for in-hand techniques, such as katsuramuki (roll-cutting). Call it whatever you like, as long as you understand that this knife has a double bevel (50/50) edge and is more suited to board work. The knife is fully hot-drop forged from good German steel. The blade is very sharp out of the box and thin behind the edge, which enhances the feeling of sharpness. It glides through vegetables easily, without any steering or wedging issues. The handle is comfortable and has an excellent non-slip grip. The 7" length makes this knife a great Read More
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