🔪Saya: Additional purchase available (various materials to choose from)
🔪Thickness: ≈3.6mm
🔪Blade Width: ≈4.3cm
🔪Weight: ≈203g
⭕️Although stainless steel offers good corrosion resistance, it can still rust under high humidity, salty environments, or if damaged. It is recommended to keep it dry and maintain regular cleaning and care.
Material Introduction
⭕️Molybdenum Vanadium Steel
* Molybdenum: Enhances steel rigidity and improves cutting performance. It primarily increases rust resistance and hardness.
* Vanadium: A strong carbide-forming element that helps suppress grain growth during heat treatment while increasing strength and toughness.
With the addition of these two elements, Molybdenum Vanadium steel achieves a post-heat treatment hardness of ≈HRC 56°±2, with improved rust resistance and durability.
Knife Model Introduction
⭕️Usuba: A single-bevel knife that comes in two styles—Higashi (Eastern) and Kamagata (Sickle-shaped). It is primarily used for cutting vegetables. In Japanese cuisine, chefs often use an Usuba to peel daikon radish into long, thin sheets before finely julienning them.
Its ultra-thin and sharp edge makes it ideal for precision slicing and decorative cutting, which are essential in Japanese culinary presentation.