Japanese Knives Goldenhocho| Narita Corporation

The Edo Usuba

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The knife with a sharp blade for chopping vegetable fibers" This knife is suited for chopping vegetables. The usuba Hocho or thin-bladed knife is made relatively thin and allows you to chop vegetable fibers without cracking them. So the vegetables are sliced beautifully and also palatable. When a blade of the knife is made thinner, the blade gets fragile. But making the shape of this knife be rectangular increases the durability. This knife was popular with Japanese cooks in Edo (Tokyo in the old days).