Hi I'm Mike. I work here at YanagiKnife,
and today I want to talk to you
guys about the Usuba knife. It's your
typical, traditional style vegetable
knife often used for Japanese and
Eastern cuisine. This one right here is
really interesting. It's made out of silver
steel number three. It's a stainless
steel. You have your carbon steels, and
you have you stainless steels. This one is a
stainless steel, so it's very wear resistant.
It keeps its edge for a pretty good
amount of time and it's fairly easy to
sharpen because the steel is soft. The
handle on it is made out of ebony wood.
It's a traditional, octagonal handle. It's
very easy to hold, it's very comfortable.
So the point of this knife is to be able
to make very fine cuts on vegetables and
not break the vegetable itself so that
you can retain its flavor. Another thing
that this knife is often used for is
peeling. You can peel radishes and other
kinds of vegetables fairly easily
because it's so thin. This knife has one
bevel on it, which makes it
quite optimal for peeling. I'm Mike again
here at YanagiKnife, and thank you so
much for watching. You guys can follow us
on Instagram @YanagiKnife_inc,
or check us out on YouTube or our
Facebook. Thanks so much!
