Sakai Takayuki INOX Molybdenum Stainless Edo Usuba – Antibacterial PC Handle Japanese Vegetable Knife checked The stone should be kept

The stone should be kept wet throughout the sharpening process by sprinkling with water

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

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

Sakai Takayuki INOX Molybdenum Stainless Edo Usuba – Antibacterial PC Handle Japanese Vegetable Knife checked The stone should be keptThe 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