Herbertz Japanese Usuba Kitchen Knife 170mm (347417)
- Usuba traditional tool for processing vegetables. Thanks to the high blade, the hand is well separated from the board, which ensures comfortable work. It resembles a narrow cleaver or a Nakiri knife, but unlike them, it has a one-sided cut. Made in Japan
33,04 €This product is intended for use only by adults with knowledge and experience in handling sharp cutting tools. Improper use of the knife can result in serious injuries. The blade is extremely sharp and can easily cut through skin and tissue; therefore, extra caution should always be exercised while cutting, and hands should be kept away from the cutting edge. To prevent the knife from slipping, it is recommended to cut on a stable, non-slip surface and avoid excessive force, which may cause uncontrolled blade movement.
Leaving the knife on the edge of a table, countertop, or in easily accessible places—especially where children are present—poses a significant safety risk. The knife should always be properly secured after use, ideally by placing it on a stable surface or storing it in designated knife blocks, protective sheaths, or magnetic strips. The knife should never be used for tasks it is not designed for, such as opening cans or prying objects, as this can damage the tool and lead to dangerous accidents.
A dull blade increases the risk of injury, as it requires more force and is more likely to slip from the material being cut. Therefore, it is essential to sharpen the knife regularly to maintain optimal sharpness. Additionally, proper cleaning and drying of the knife are necessary to prevent corrosion and bacterial growth. Periodic inspection of the handle and blade is recommended to check for cracks, chips, or looseness. If any damage is detected, the knife should be repaired or replaced immediately.
When using the knife, focus solely on the task at hand—avoid talking on the phone, watching television, or other distractions while cutting. Ensure proper lighting in the workspace for better visibility and control. Please note that some countries or regions have laws restricting the ownership and carrying of knives. Before purchasing or using this knife, verify that its use is legal in your location according to applicable regulations.
Following these safety guidelines will help ensure safe and effective knife use, minimizing the risk of accidents and extending the lifespan of the tool.
Santoku - the original Japanese chef's knife with a cutting edge almost as straight as in a cleaver. It is used for chopping. The specific design makes the Santoku Japanese knife good for slicing boneless meat as well as chopping or shredding vegetables and fruit. It allows for long-term cutting of hard products without worrying about hand fatigue. Professional chefs will appreciate the Santoku knife for its high and low cutting capabilities. Made in Japan.
Blade - made of 420J2 low-carbon stainless steel.
Handle of the Santoku kitchen knife is made of natural, unpainted Japanese oak. The ring attached to the handle prevents the blade from slipping out.
Japanese Santoku knife is packed in a cardboard gift box.
Japanese Santoku knives with a perfect blade
Santoku kitchen knives have a perfectly balanced blade, made of high-quality stainless steel. The blade is wide, long and rounded. It is ideal for slicing larger fruits and vegetables, including watermelons, pumpkins, courgettes and cabbage. You can also crush the garlic with it. The wide blade of Santoku kitchen knives is also used to transfer all sliced products directly to the salad bowl, bowl and pan. Attached to a non-slip handle, it serves cooks for years.
Technical Specification:
Product number: 347417
Steel type: Stainless steel 4200J2
Blade length: 170 mm
Overall length: 295 mm
Weight: 125 g
Created by: Sharg® Company
