The Zwilling J.A. Henckels MIYABI 7000Pro Usuba Knife is one such knife that is recommended for slicing herbs and vegetables.  It has a single bevel blade that is designed to do just that!  Now, you have the right tool to make those perfect cuts while preserving food integrity!

Product Features

1. Traditional Usuba vegetable knife - used in Japan to finely peel vegetable skin into thin sheets for sashimi garnishes
2. This usuba knife:

• Is crafted from solid, top-quality CMV60 stainless steel for incredible resilience, hardness and rust resistance
• Has an asymmetric blade cross-section with a one-sided, razor-sharp Honbazuke honing
• Has traditional, perfectly balanced D-shaped handle made of layered, compacted compound of linen and resin
• Is for Hand wash only; has limited lifetime warranty; made in Japan

The Kanto style of this knife has a square blunt tip, much like a small meat cleaver.  On the other hand, the Kansai kamagata type possesses a spine that goes down to the edge at the tip, permitting the knife to perform precise detailed work.  Users, however, must be careful with it as its tip is fragile and can break off easily.

In any kitchen work, you need to use the right knife for the right purpose.  For cutting herbs and vegetables, that can only be an usuba knife.

The Zwilling J.A. Henckels MIYABI 7000Pro Usuba Knife is the best vegetable knife for you!  It’s a perfect blend of quality and beauty in cutlery.  Meet your slicing tasks with ease and comfort.

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What is it For?

The MIYABI 7000D series is perfect for a variety of kitchen chores, such as:

• Cleaning
• Peeling
• Slicing fruits and vegetables

What can it Offer?

Apart from the support and endorsement by celebrated Iron Chef Rokusaburo Michiba, this product features the following:

1. 32 layers of steel wrapping core of CMV60 stainless steel that’s wrapped in a stunning Damask wave pattern. The CMV60 material of this utility knife has an extremely durable core, with the help of:

(a) Cobalt – to fight rust

(b) Molybdenum – to improve hardness

(c) Vanadium – to bond the materials while letting the blade maintain its sharpness.

2. Honbazuke honing treatment. The Zwilling J.A. Henckels MIYABI 7000D Shotoh Small Utility Knife has a symmetrical blade which has been finished via the traditional Japanese Honbazuke honing treatment.  This process produces a scalpel-like sharpness and a 19-degree cutting edge.

3. D-shaped handle. This kind of handle shape provides outstanding finger-tip control.  It’s made from stainless steel and miscarta (a multi-layered synthetic compound of linen and synthetic resins).

4. Hardness rating of 60 Rockwell.  Due to its extreme hardness, the MIYABI 7000D series need professional sharpening.

What Do Others Say?

Only one thing keeps me from giving it five stars: you can’t put it in the dishwasher. But as a knife, it’s fantastic.

E. Lane

The full review

If you want a utility knife that has passed a very discriminating process, then you should definitely give this product a try!  The Zwilling J.A. Henckels MIYABI 7000D Shotoh Small Utility Knife is just a click away.

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Chopsticks

Sushi Tools and Equipment

1. Sushi Knife. For beginners, it is recommended to use a good sushi knife for slicing sushi rolls and making sashimi.  Don’t worry, a sushi knife is a useful and valuable investment to get the job done.

2. Rolling Mat. This item would have to be under the “necessary” category when creating sushi.  It is ideal to use one that is rounded on one side and flat on the other.  While it may be a bit pricey, the results will definitely be worth every cent.

3. Chopsticks. The YOSHIHIRO- Ebony Moribashi Chopsticks – 6.5″ (16.5cm) is one example of this popular Asian “utensil”.  Its exquisite ebony handle is hand-crafted and is available through Amazon.  The beauty and quality of the ebony make it easier to hold and create a great feel in the hand.  Its long sharp tips make it ideal for detailed work, intricate plating and decoration.  It’s indeed a must-have product for serious chefs of Japanese cuisine.

Product Features

• Handle Material : Ebony
• Bolster : Water Buffalo Horn *colour may vary
• Material : Stain-Resistant Steel
• Size : 6.5″ (165mm)
• Comes with a box

Ebony is a common name given to very dense black wood.  What makes it a good material for chopsticks?  First, it has an incredibly high density (one of the very few wood types that sink in water).  Second, it has a fine texture and especially smooth finish when polished.  These attributes have made it a very precious ornamental wood.

Try the YOSHIHIRO- Ebony Moribashi Chopsticks – 6.5″ (16.5cm) and make your own recipes in style!  Avail of the SPECIAL PROMO HERE!

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How Does One Spot an Usuba?

It usually has a flat edge, with very little or no curve and “tall” (to allow enough clearance for the knuckles when using a chopping board).  The term usuba is literally translated as thin blade.  Of course, this is in reference to its physical characteristic. As opposed to other knives, the usuba is relatively thinner.  This feature allows the knife to cut through even firm vegetables without deforming them.

The YOSHIHIRO- Edo Hongasumi Usuba Vegetable Knife 8.25″ (210mm) is the Kanto version of an usuba.  It actually looks like a small meat cleaver which features a square blunt tip.

Vegetables need some special loving care.   Some are soft, some are tough.  Hence, a good vegetable knife is needed to address this unique situation.

What Makes this Ideal for Your Greens?

Product Features

• Grade: Hongasumi / Knife Type: Usuba Vegetable Knife (Edo Type)
• Steel Type: Ao-ko Blue High Carbon Steel
• Blade: Single-Edged/ Blade Length: 8.25″ (210mm)
• BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Magnolia
• Hardness Rockwell C scale: 62-63

What is Blue Steel (Ao-ko)?

Blue steel is in essence a Shiro-ko or white steel but is supplemented with chromium and tungsten.  These materials benefit the YOSHIHIRO- Edo Hongasumi Usuba Vegetable Knife 8.25″ (210mm) by:

1. Enhancing the strength of the blade
2. Lessening the reactivity of the steel
3. Improving the potential for prolonged edge retention

With Yoshihiro, you are assured of a quality vegetable knife that is backed by 500 years of history!  In fact, it’s been awarded the “Best Sushi Chef Knife Maker” in Japan thanks to its technology and techniques in knife making.

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The different types of sashimi bōchō can be classified as follows:

Yanagi (“Willow Blade”). This kind is used to cut long portions of fish and is very much like the Western utility knife.  The YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 13″ (330mm) is under this category.

Tako Hiki (“Octopus-Puller”). This kind is similar to the Western carving knife.  It is used to make thicker slices of fish and cuts through skin and small bones.  Some variations of it may have sand in the handle to improve knife balance while in use.

Fugu Hiki (“Pufferfish-Puller”). This kind is used to cut the blowfish (fugu), also known as the puffer fish.  It has a slim, broad and flexible blade usually shaped to resemble the blowfish itself.

Deba. This kind of sashimi knife has a thicker and heavier frame and is mainly used to slice through fish skins and bones with ease.

Preparing sashimi and sushi is a blend of both art and culinary skills.  With YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 13″ (330mm), you could achieve the “look” you desire for your well-loved Japanese dishes!

Product Features

• Grade: Kasumi/ Knife Type: Yanagi Knife
• Steel Type: Shiroko (white steel) High-Carbon Steel
• Blade: Single-Edged/ Blade Length: 13″ (330mm)
• BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Magnolia
• Hardness Rockwell C scale: 62-63

To a sushi and sashimi chef, the knife is a particularly important instrument.  As there is minimal preparation involved in sushi, presentation becomes a crucial matter.  Here, a sharp sashimi knife is needed to create that silky look.

With this item, you get a combination of sharpness (from Shiroko high-carbon steel), durability and good value for your money.

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Sintering is the process of turning powder into an object by heating a material in a sintering furnace below its melting point (solid state sintering) until the particles weld together.  Zirconia (at 8.5) ranks higher than hardened steel (at 6-6.5) on the Mohs scale of hardness.

Click Here To Buy Yoshiblade

This method is popularly employed for making ceramic objects.  One popular example of such a process is the Yoshiblade Chef Knife!  You’d get a 5″ Santoku Yoshi Blade Knife and a bonus ceramic peeler!  There are just so many things to l-o-v-e about it!

Product Features

Where else can you find a ceramic knife that is:

• Made from extremely sharp, tough, diamond-hard zirconium oxide
• Not going to affect the food’s taste
• Resistant to rust and stain
• Hardly in need of sharpening
• Easy to clean
• Made of natural eco-friendly ceramic materials that last long

This lightweight knife is so unlike its steel counterparts.  For one, the latter “curls up” along the cutting edge while the former stay razor-sharp due to zirconium oxide.  In fact, some professional chefs use this product as a knife sharpener for their steel knives!

Customer Reviews

Hear what others think of the Yoshiblade Chef Knife:

I have been using ceramic knives for a few years now and find they are much better for cutting fruits and vegetables than steel knives.

Mary Ann U.

They are perfect size, handles comfortable, cut wonderfully, slice very thin with little effort.  I hope this helps.  Terrific product!

Pat

I am really enjoying the knife set…  It goes right through the skin.  I feel they work much better than the steel knives.

Sandy B.

Read all reviews here

If you’re on the lookout for a ceramic knife that is tough, sharp and affordable, you already have it here!

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NOTE: Product is only available in the U.S.

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