Kikuichi Elite Warikomi Tsuchime Usuba Knife

The Usuba is a traditional Japanese vegetable knife designed for precision tasks like peeling, slicing, and chopping vegetables. Its flat, single-bevel edge allows for extremely thin, clean cuts, making it ideal for delicate work like julienning or creating decorative garnishes.

Yes, the hammered (tsuchime) finish creates small air pockets between the blade and the food. This reduces surface tension and drag, which helps prevent produce from sticking to the side of the knife as you slice.

No, this knife is not dishwasher safe. The high-quality alloy steel and wood handle require hand washing and immediate drying to prevent corrosion and maintain the integrity of the materials.

Warikomi is a traditional Japanese forging technique where a hard, high-carbon steel core is sandwiched between two layers of softer, more durable steel. This provides the sharpness of a hard edge while adding structural stability and resilience to the blade.

Because this is a high-performance alloy steel blade, you should avoid honing it with standard pull-through sharpeners, which can damage the edge geometry. We recommend using a whetstone to maintain its sharpness and ensure the longevity of the blade.