Usuba Bocho Japanese Chef's Vegetable Knife, 5Cr15 Stainless Steel

    Usuba Bocho Japanese Chef's Vegetable Knife, 5Cr15 Stainless Steel 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. Originated in Kanto (Tokyo) region. The Usuba is a 'kataha' blade - single grind, flat on one side (actually slightly concave to aid in food release), with a Japanese handle.  Traditionally the Usuba is the first knife the Japanese trainee chef must master - vegetables are cheap, and it's only when a chef's knife skills are honed on vegetables that they can be let loose on meat and fish, where knife skills more directly affect profit.  If you’re after superior sharpness and cutting feel, can handle a longer, heavier blade, if