Bunmei 1802/180 - 7 inch Usuba Knife
by Global
List Price:
Our Price: $109.95
You Save: $0.05 (0%)
Availability: Usually ships in 24 hours
Category: Kitchen
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Product Summary
Manufacturer: GlobalBrand: Global
Model: 1802/180
Product features:
- Cleaver-like knife used for chopping, slicing, mincing
- Broad blade ideal for precise cutting
- Blade made of high-tech molybdenum/vanadium stainless steel
- Edge retains razor sharpness exceptionally well
- Traditional wood handle with ridge for secure grip
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Kitchen and Housewares Reviews of Bunmei 1802/180 - 7 inch Usuba Knife
Customer Review: Great Slicer/Chopper
Summary: 5 Stars
I recently began working in a Sushi Bar, where I was required to invest in my own knives. I purchased this Bunmei Usuba Knife and have found it exceeded my expectations. The blade is constantly exposed to moisture from fish, vegetables, fruit, and cleaning, and is rust free. It's easy to care for, and holds a great edge.
I use this usuba bocho for chopping all manner of things, from fish, veggies, etc, and I also use to to slice and dice. It cuts effortlessly through most things and the grip is comfortable. As a bonus it arrived with a mean factory edge! I didn't even have to pre-sharpen it. Highly recommended for the price (I paid $77.99).
Description of Bunmei 1802/180 - 7 inch Usuba Knife
Usuba are square-tipped, broad bladed Japanese knives that are designed to cut vegetables. Featuring a single-side grind to the cutting edge, and a hollow curve on the other face of the blade, this knife makes short work of even paper thin slices. Bunmei's traditional Japanese quality shine in this knife. 7 inch stainless steel blade Handmade quality Bamboo handleWith a broad, cleaver-like, 7-inch blade, this professional-quality Japanese knife is ideal for precise chopping, mincing, and slicing. The shape, weight, and wood handle--which has a ridge to ensure a secure grip--are traditional, but the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is "face-ground" on the right side only with a long taper at an acute angle and comes from the factory razor-sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. --Fred Brack
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