Bunmei 7-Inch Usuba Knife Review

Average Reviews:

(More customer reviews)I recently began working in a Sushi Bar, where I was required to invest in my own knives.I purchased this Bunmei Usuba Knife and have found it exceeded my expectations.The blade is constantly exposed to moisture from fish, vegetables, fruit, and cleaning, and is rust free.It's easy to care for, and holds a great edge.

I use this usuba bocho for chopping all manner of things, from fish, veggies, etc, and I also use to to slice and dice.It cuts effortlessly through most things and the grip is comfortable. As a bonus it arrived with a mean factory edge!I didn't even have to pre-sharpen it.Highly recommended for the price (I paid $77.99).

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Product Description:
1802/180The 7One Side Grind Usuba Knife is square-tipped, broad bladed Japanese knives that are designed to cut vegetables. Featuring a single-side grind to the cutting edge, and a hollow curve on the other face of the blade. Features: -Bunmei knives date back approximately 150 years. -Handmade quality. -The reason for the one-sided edge on the Bunmei knife is too improve sharpness. Specifications: -Material of Knife: Blade made of high-tech molybdenum/vanadium stainless steel. -Material of Handle: Bamboo. -Dimensions: 7" D. -Cleaning Care: hand-wash . Cleaning Information! Sharpening Information! User Guide! More Information on Bunmei Knives: Bunmei knives are produced by the same manufacturer that produces Global knives, Yoshikin. Bunmei knives do not represent a recent innovation so much as they represent an innovation from another time. Bunmei knives are traditional Japanese knives. This style of knife dates back approximately 150 years. The features and various shapes of traditional Japanese knives were greatly influenced by Japanese cuisine. Today, Japanese professional chefs still use this style of knife. In the United States, more and more of the top chefs are using traditional Japanese knives like Bunmei. The major difference between traditional Japanese knives and the more familiar western style of knives is obvious at a glance. Traditional Japanese knives are sharpened with a one half to three quarter inch bevel on just one side. In almost all cases, western knives are sharpened with a one thirty second to one sixteenth inch bevel on both sides. The reason for the one-sided edge on the Bunmei knife is too improve sharpness. The large beveled one-sided edge is much thinner than a two-sided edge. It may help you to visualize this in your mind if you think of a one-sided knife as a knife sharpened on both sides and then sliced down the middle from the spine of the knife to the edge to form two thinner knives. This thinner, sharper edge makes for cleaner

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