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especially for sticky or larger ingredients
quickly removing bones and skin
the blade delivers exceptional sharpness and edge retention while resisting rust and corrosion—ideal for demanding kitchen environments
making each one unique
Usuba White Steel #2 165mm Knife wine especially for sticky or largerThe KC 521 Usuba features a white steel #2 11 layer Damascus blade with magnolia wood handle and plastic bolster. They call this an usuba but this is a double bevel nakiri style knife. A bit thicker than most Japanese nakiris, but comes to a very fine edge.
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