KNIFE DESIGN – HAKUCHO – USUBA 18 CM – OLIVE HANDLE

Description

Japanese cutting techniques require perfect, razor-sharp tools that can cut vegetables and fish with the utmost precision. For this reason, Due Cigni has made an Italian Japanese-style Usuba(let us point out that it was initially an Usuba, but later Due Cigni made it with a symmetrical blade and it is therefore to be considered for all intents and purposes a Nakiri ), constructed through careful study of Oriental blades and the now acquired knowledge of perfect machining and sharpening techniques. Very simple but at the same time very elegant it has a 4116 stainless steel blade, the one we often find in the market with the code X50CrMoV15, nitrogen and its blade becomes, from the end of the cutting edge to the bottom of the ‘handle, the supporting structure of the handle, supporting its olive wood bezels. They were in fact attached to it with rivets, perfectly integrated and level with the surface. The Nakiri is considered in the East to be a knife for domestic use, as is also the Santoku, while their twins, the Usuba and Deba (same shape but flared blade with an asymmetrical edge), despite their bulk, allow for greater operability and the performance of even different tasks that could not be performed with a symmetrical edge blade. In fact, the Usuba allows even large vegetables to be peeled, which is why it is one of the first blades that oriental cooks must learn to use in order to perform Daikon Katsuramuki. The Deba, on the other hand, is used as a small cleaver and for effectively filleting fish. With the Nakiri, however, you can chop, mince, and use its blade for top-to-bottom cuts to create wafer-thin slices of vegetables, fruits, and greens. The cuts are effective and very precise, and this tool, specifically for vegetables, proves very useful because of the ease of cutting and chopping food by grasping it from the edge, on the top of the blade.