{"title":"Usuba","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eUsuba translates as “thin edge\/blade” in Japanese. The flat blade is meant for precisely cutting vegetables, as the incredibly flat edge makes clean contact with each cut. This prevents veggies from sticking together by thin strands. The Usuba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades.\u003c\/span\u003e\u003cbr\u003e","products":[{"product_id":"sakai-aus-8-magnolia-d-handle-usuba-180mm","title":"Sakai Takayuki AUS-8 INOX Usuba 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Usuba translates as “thin edge\/blade.” The flat blade is meant for chopping vegetables. The entire flat edge of the knife kisses the cutting board making sure you don't turn the veggies into an accordion. The Usuba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” As a result, this knife is perfect for rotary peeling.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki AUS-8 INOX- \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe AUS-8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. These are forged out of AUS-8, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370638274588,"sku":"ST-04363","price":233.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-inox-usuba-180-1.jpg?v=1615843892"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-usuba-165mm","title":"Sakai Takayuki Suigyu Kasumitogi Usuba 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Usuba translates as “thin edge\/blade.” The flat blade is meant for chopping vegetables. The entire flat edge of the knife kisses the cutting board making sure you don't turn the veggies into an accordion. The Usuba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel”. As a result, this knife is perfect for rotary peeling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31332129177648,"sku":"ST-06362","price":194.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-usuba-165-1.jpg?v=1593727525"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-left-handed-usuba-165mm","title":"Sakai Takayuki Suigyu Kasumitogi Left Handed Usuba 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Usuba translates as “thin edge\/blade.” The flat blade is meant for chopping vegetables. The entire flat edge of the knife kisses the cutting board making sure you don't turn the veggies into an accordion. The Usuba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel”. As a result, this knife is perfect for rotary peeling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37471878676654,"sku":"ST-06862","price":291.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-lh-usuba-165-1.jpg?v=1605745568"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/st-suigyu-usuba-165-1_5000x_a843989b-5d86-48cb-a475-b763755632f7.jpg?v=1743460960","url":"https:\/\/knifewear.mom\/en-gb\/collections\/usuba.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}