Japanese kitchen knife with red wooden handle for cutting vegetables, NAKIRI SEKI MAGOROKU, 16cm

The usuba is a traditional Japanese style knife designed specifically to cut vegetables. Japanese cuisine stresses the importance and beauty of seasonal ingredients, referred to as `shun.’ The literal translation of usuba is `thin blade.’ Without this incredibly sharp and thin blade, the knife would break down the cell walls of vegetables, causing ingredients to discolor and decrease in flavor.

Japanese knives are very sharp , and do not let them out of reach of children. Never put knives in the dishwasher , very aggressive products and heat damage the special alloy and the wooden handle , rather wash hand knife to have long use. Do not try to cut bones or other hard things. To take it more appropriate instruments.