Kanetsune Usuba 165 mm – KC521

The KC-521 Usuba features a white steel #2/11-layer Damascus blade with magnolia wood handle and plastic bolster. Usuba knives are used for cutting vegetables and fruits which will be eaten raw because the super sharp and beveled edges are ideal to limit bruising and browning. This is a perfect choice for the Katsuramuki peeling technique!

About the KC-500 Series:

KC-500 series knives have beautiful 11-layer Damascus blades patterned with white steel #2 cutting edge, which provides excellent edge retention to a hardness of HRC 60 or more. KC-500 series knives have same blades as the KC-400 series. The traditional D-shaped wooden handles offer excellent comfort.

Kanetsune's chopsticks offer elegance in food preparation and dining. The discerning chef will enjoy the length and feel of these moribashi, perfectly designed for art and capability. Make short order of stir fry and noodle dishes. Delicately arrange beautiful platters and mold garnishes with ease. The KC-090 features stainless steel points and wood handle with buffalo horn bolster. Made in Seki, Japan.