Masahiro Shiro-Ko 6.5-inch (165mm) Usuba

Masahiro Shiro-Ko 165mm Usuba

The Masahiro Shiro-Ko 165mm Usuba is a traditional Japanese vegetable knife for cooks who want precise, clean cuts that preserve the texture and appearance of produce. Its tall, thin blade and straight edge meet the board along their full length, so each push cut separates completely without leaving connected slices. The compact length suits home kitchens and smaller boards.

Features

• White #2 carbon steel: Shiro-ko (White Paper #2) is a high-purity carbon steel that takes an exceptionally keen edge and sharpens quickly on waterstones. It is not stainless.


• Single-bevel edge: The bevel on the face and the flat back let the blade produce paper-thin slices and perform katsuramuki, the rotary peeling of daikon and cucumber into long, continuous sheets.


• Straight edge profile: The flat edge makes full contact with the board for clean push cuts, julienne and brunoise.


• Lightweight wa-handle: The paulownia wood handle is exceptionally light, which keeps the balance in the blade for fine, controlled work.

Choosing an Usuba

The Masahiro Shiro-Ko 180mm Usuba adds length for larger vegetables such as cabbage and daikon. For a Yellow Paper carbon steel alternative, see the Masahiro Traditional Carbon 180mm Usuba.