The Japanese are the undisputed masters of retailing and peeling both by the quality of their knives and their know-how.
In addition to the traditional and popular bo-cho- very sharp triangular blade knife with a notch at right angles to the handle, there are various knives used by the masters, among others, in Japanese cuisine, including The Usuba bocho or nakiri bocho is a light triangular knife for cutting vegetables.
Japanese knives are very sharp, so do not leave them within the reach of children.
Never put your knives in the dishwasher, very aggressive products and heat damage the special alloy and the wooden handle, rather wash the knife by hand for a long time use.
Do not try slicing bones or other hard things. For that, take more appropriate instruments.
- Blade Length: 6-5/8 inch, Overall Length: 11-5/8 inch
- Wooden handle offers maximum comfort and control
- Material:STAINLESS STEEL NATURAL WOOD
- Easy to sharpen