Sakai Takayuki INOX Molybdenum Stainless Edo Usuba – Antibacterial PC Handle Japanese Vegetable Knife checked It delivers cutting performance close

It delivers cutting performance close to carbon steel while maintaining superior corrosion resistance

it requires no soaking and can be used immediately with water applied to the surface

compared with PP(Polypropylene)

have been quite popular among Japanese Professional Chefs

Main photo images show No

Sakai Takayuki INOX Molybdenum Stainless Edo Usuba – Antibacterial PC Handle Japanese Vegetable Knife checked It delivers cutting performance closeThe Sakai Takayuki INOX Molybdenum Stainless Edo Usuba with Antibacterial PC Handle is a professional Japanese vegetable knife designed for precise vegetable preparation in commercial kitchen environments. The blade is made from Molybdenum Stainless Steel, offering excellent corrosion resistance, durability, and easy maintenance compared with traditional carbon steel Usuba knives. The Edo style Usuba is a traditional Kanto style single bevel vegetable