Kai Shun Pro Sho Usuba Knife 16.5cm - VG-007

Handle Length: 12.2cm

Blade Length: 16.5cm

The Usuba knife is the professional version of the domestic Nakiri knife and is used primarily for preparing vegetables. The flat blade can chop straight to the board without any slicing action.

Kai Shun Pro Sho Knives

Kai Shun Pro Sho knives have a particularly fine blade made from stainless steel. The blade is constructed from blanks of VG10 Stainless Steel whch is the core material used in the Shun European Damask blades. Kai Shun have added a "d" shaped ergonomic handle and an oval bolster to complete the design. The latest version of the Kai Pro series has a decorative design etched on to the blade and an improved mirror finish.

About the Range:

Blade

• Extra hard VG10 Gold stainless steel.
• Ultra fine edges
• Large range of syles and sizes - for every use and preference.
• Oval shaped bolster for perfect positioning of thumb and forefinger.

Handle

• Special "d" shape or comfort
• "d" shape prevents slipping and twisting of the handle.
• made from pakka wood veneers impregnated with phenolic thermosetting resins.

Use

• always use plastic or wooden chopping boards
• do not chop on to glass, metallic or marble surfaces.
• do not chop on to bones, frozen food or other hard objects
• knives are sharp - please keep them out of the reach of children.

Sharpening

• All Kai Shun Knives (except those with serrated blades) should be sharpened regularly for optimum performance. Ideally this should be done every time that you use your knife. Fine bladed Damascus steel blades are best sharpened on a whetstone.

Cleaning

• We recommend that you hand wash you Kai Shun Knives in warm soapy water with a mild detergent. We also recommend that you dry your knives immediately with a soft cloth. It is important to wash your knives before foodstuffs have had a chance to dry on to the blades!