Japanese kitchen knife Ittetsu Usuba Forge-welded IJF-11140 16.5cm VG10 steel is used to

VG10 steel is used to make the 15 centimeter blade

Takeshi Saji's chef's knife weighs 290 grams

solid High Carbon Molybdenum Vanadium Stainless Steel blade measuring 15 cm

The Masahiro Sashimi knife weighs 115 grammes

and diced with the Mcusta Zanmai Classic Nakiri Knife for stir-fries

Japanese kitchen knife Ittetsu Usuba Forge-welded IJF-11140 16.5cm VG10 steel is used toThe Japanese kitchen knife Ittetsu Usuba IJS 11140, which has a 165 mm forge welded blade made of Shirogami #2 carbon steel, was created especially for chopping vegetables. When cooking traditional Japanese food, the Usuba knife can be a very useful kitchen utensil. Magnolia wood is used to make the oval shaped handle. Because carbon steel is prone to rust, it needs to be maintained dry and clean at all times to prevent oxidation and discolouration.