Sakai Takayuki INOX Edo Usuba – Molybdenum Stainless Steel Japanese Vegetable Knife

The Sakai Takayuki INOX Edo Usuba is a professional Japanese single-bevel vegetable knife designed for precise vegetable preparation.

The blade is made from Molybdenum Stainless Steel, offering excellent corrosion resistance, durability, and easy maintenance compared with traditional carbon steel Usuba knives. It provides reliable sharpness while reducing the care required in busy professional kitchens.

The Edo-style Usuba is a traditional Kanto (Eastern Japan) style vegetable knife featuring a straight rectangular blade shape. It is designed for advanced vegetable techniques such as katsuramuki (rotary peeling), fine slicing, and decorative cutting, where precise blade control is essential.

Unlike general-purpose kitchen knives, the Usuba is specialized for vegetable preparation and allows chefs to perform delicate Japanese culinary techniques with accuracy.

This INOX Usuba combines traditional Japanese single-bevel knife design with modern stainless steel performance, making it ideal for professional chefs who value both precision and practical maintenance.
Main photo images show 04363:180 mm's.

*Definition of Blade Length :the Length from top edge of the blade(tip) to Root of the steel(Machi) ,not top edge of the blade(tip) to the end(Ago).

===IMPORTANT notes before purchase!!!===
1.Import duties, taxes(VAT, GST, etc.) and Handling Charges are not included in the item price or shipping charges. These charges are the buyer's responsibility.
2. Please check with your country's customs office to determine what these additional costs will be prior to purchasing.
We cannot accept any return or cancellation, due to such duties unpaid in your country.