Suncraft MU08

Usuba is a knife similar in shape to a cleaver, but it is smaller and lighter. Useful for working with vegetables. Characteristically, the one-sided sharpened cutting edge of this knife is straight or forms a gentle arc. The high blade of the knife effectively separates the cook's hand from the surface of the cutting board and guarantees comfort of work. The large surface of the blade is very helpful when transferring chopped products from the cutting board. In Japanese cuisine, Usuba is also used for katsuramuki, i.e. cutting thin sheets of vegetables such as daikon (Japanese radish), carrots, cucumbers. Attention! Usubais not used for choppingbones.

Purpose:

• chopping
• cutting
• dicing

The collection of knivesMU Bamboowas designed by a duo of Italian designers: Nunzia Paola Carallo i Jacopo Romano Grandis, in the world of design operating under the brandCarallo-Grandis. These knives are highly recommendedPietro Leemann, chef and owner of the excellent restaurantJoiaw Milan.

The highest quality Japanese so-called molybdenum-vanadium stainless steel hardened to < strong>58 HRC. Their handles are made of Japanese bamboo, carbonized for strength. The use of this material to produce the handle is a kind of tribute that the designers pay to Japanese nature - after all, bamboo is common in the Land of the Rising Sun.

The MU BAMBOO series was created under the influence of contemporary fusion cuisine, hence Carallo-Grandis included both knives typical of European cuisine, as well as classically Japanese knives, such as Santoku, Deba, Usuba or Sashimi. The entire collection is a perfect combination of Italian design and Japanese quality.

Blade - molybdenum-vanadium steel

Hardness - 58 HRC +/- 1

Total length - 300 mm

Blade length- 167 mm

Handle - carbonized Japanese bamboo

Weight -approx. 200 g