Masahiro Shiro-Ko 7-inch (180mm) Usuba

Masahiro Shiro-Ko 180mm Usuba

The Masahiro Shiro-Ko 180mm Usuba is a traditional Japanese vegetable knife sized for professional prep and larger produce. The extra length handles whole cabbages, daikon and long cucumbers in full strokes, and the tall, thin blade separates each push cut cleanly from the next.

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 urasuki grind: The bevel on the face and the slightly concave back reduce friction in dense vegetables and allow paper-thin slicing and katsuramuki, the rotary peeling of daikon 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 165mm Usuba is easier to handle on smaller boards. For a Yellow Paper carbon steel alternative at this length, see the Masahiro Traditional Carbon 180mm Usuba.