The Usuba knife 17 cm KAI Shun Pro Sho is a Japanese kitchen knife, similar to nakiri, with a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. The ubusa knife is used for ultra-thin slices that require a delicate touch when cutting vegetables.

Usuba bōchō (薄刃包丁, lit. thin knife) is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground and have a bevel on the front side. Usuba characteristically have a flat edge, with little or no curve and are tall, in order to allow knuckle clearance when chopping on a cutting board. The thin blade is required for cutting through firm vegetables without cracking them. 

The Usuba bōchō is used by professionals and differs from the related Nakiri bōchō, which is preferred for home use. While the nakiri bōchō's cutting blade is sharpened from both sides, the usuba bōchō's blade is sharpened only from one side, a style known as kataba in Japanese. This kataba style edge gives better cuts and allows for the cutting of thinner slices than the ryōba used for nakiri bōchō, but requires more skill to use. The usuba bōchō is heavier than a nakiri bōchō, although still much lighter than a deba bōchō.

The KAI Shun Pro Sho line was created as an evolution of the KAI Shun Classic. It combines the classic Japanese design with modern details and high-quality material. The knives of the line refer to Japanese shapes and cuts and the are all single bevel knives, according to the original asian knife style.

Thanks to an innovative etching technique, the straight side of the knives is blasted, which results in a sanded, matted surface. The other side is shiny polished, thus creating a unique look. 

These Japanese designed knives feature a classic VG-10 stainless steel blade with a hardness of 61 HRC. The knives are single ply due to a certain tempering process, which means that they are more stable, durable and with more than 4 times "super steel" density comparing to clad knives. 

The edge of the blade is single, razor sharp at a 16° angle, making them knives to be used mainly by professionals.

The traditional, asymmetral, handle is made from brown Pakkawood, a wood - resin plastic composite material. The handle merges seamlessly into the blade steel, while at the end, an inox cap is added for more balance and stability. 

The slightly curved, traditional chestnut-shaped handle is more comfortable for right hand use.

Made in Japan with the latest technology of the cutlery industry.

Offered in a gift box.