Kitchen knife Usubagata 165mm KC-149
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Usubagata knives are designed for slicing and cutting raw vegetables and fruits. The thin and sharp blade causes very little cell damage, minimizing discoloration and flavor changes caused by oxidation. The middle section of the blade is suitable for thin slicing vegetables. and is also suitable for the Katsuramuki technique.
| Model | KC-148 |
| Steel | Takefu Shiro-2 High carbon steel core / SUS410 Stainless Steel |
| HRC | 61-64 |
| Handle | Polywood / Stainless steel bolster |
| Blade length | 165mm |
| Full length | 290mm |
| Thickness | 1,8mm |
| Weight | 175g |
| Origin | Japan |
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