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Kotobuki Seki 6-1/2-Inch Usuba Knife
|Price:||$24.97 & FREE Shipping on orders over $35. Details|
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- 6-1/2-inch Usuba vegetable knife--used in Japan to finely peel vegetable skin into thin sheets for sashimi garnishes
- Made in Japan to time-honored standards and exacting detail
- Blade constructed of Japanese 420 series stainless steel for excellent resistance to rust and corrosion; double-ground edge retains its sharpness
- Traditional rounded, blonde wood handle
- Hand wash only; sharpen with whetstone
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Top Customer Reviews
I really like the Kotobuki Seki knife, even though it is not a genuine usuba (which has a single-bevel, chisel edge). This knife is actually a nakiri (which has a symmetrical two-sided, double-beveled edge). It is both light-weight and heavy. If lifted near its balance point (4 cm forward of the handle), it is obviously quite light in weight. When lifted by the handle (which in 4 cm behind the balance point), it feels hefty and blade-heavy, but only because of the balance. To me, the sensation of heft in a lightweight knife provides a sense of eagerness to get on with the job at hand (the cutting and slicing).
My Kotobuki Seki knife is very, very sharp, with no assistance from me. It seems to be even sharper than my expensive Global G-5 vegetable knife (which is also a nakiri). Like the Global G-5, the Kotobuki Seki knife has a very thin blade. The blade thickness along the length of the spine of each knife tapers from 1.5 mm (near the handle) to 1 mm (near the far end of the blade). On the Kotobuki Seki knife, the metal that forms the cutting edge is shockingly thin, but it is hard enough to resist deforming, while in use. Be attentive, when using the Kotobuki Seki knife, or it will surely ruin your day.
The blade is 5 cm wide (two inches) over most of its length, so it is very useful for scooping up and transferring chopped food to a bowl or pan. The wooden handle was a bit unfinished, initially, but I saturated it with food-grade mineral oil (used for treating chopping boards), allowed the oil to soak in (overnight), and then polished it with a piece of rough burlap cloth. The handle is now silky smooth.Read more ›
Most Recent Customer Reviews
I've had this knife for about a year now. I use this to cut all of my vegetables. I don't eat meat so it's not ever used for that. Read morePublished 28 days ago by deelynn
Very adequate quality. I was surprised at the ease of use. I now look forward to preparing all salad items even corn cobs.Published on January 19, 2014 by gary
When I saw this knife, i thought it would be a great addition to my kitchen. I was hopeful that this knife would be as nice in person as it appears in the picture. Read morePublished on December 12, 2013 by Phil