F.Dick Red Spirit Usuba Knife Red 7"

A Usuba knife is a traditional Japanese vegetable knife with a thin, straight blade with a squared-off tip. It differs from other knives because its flat profile allows for precise cuts, and its sharp edge can easily slice through tough vegetables. Friedr. Dick offers a 7" Usuba knife from their Red Spirit and Premier Plus knife collections. F.Dick knife blades are impressively sharp and special emphasis on optimizing the weight distribution between the blade and the handle so that the knife feels light and comfortable in your hand.

Hold the handle of the Usuba knife with your dominant hand while using your other hand to stabilize the vegetable. Grip the handle firmly but not too tightly, and keep your fingers away from the blade to avoid cuts. Friedr. Dick Usuba knives have handles that feel comfortable and adapt to your hand thanks to their ergonomic design. This is important to prevent your hand from tiring quickly when you use the knife for a long time. The F.Dick Premier Plus 7" Usuba knife has a polished cutting edge to give the knife a special sharpness. This ensures that the food is cut exactly and not broken or squashed.

The Usuba knife is ideal for cutting firm vegetables such as carrots, radishes, daikon, cucumbers, and potatoes. Its sharp edge allows for clean cuts without crushing or tearing delicate produce. Friedr. Dick offers a 7" Usuba knife from their Red Spirit and Premier Plus knife collections.

You can use various techniques, such as chopping, slicing, or dicing, depending on the size and shape of the vegetable you are cutting. The flat profile of the blade is perfect for creating uniform slices or julienne cuts. The Friedr. Dick Premier Plus 7" Usuba knife has a polished cutting edge to give the knife a special sharpness. This ensures that the food is cut exactly and not broken or squashed. This way, you work with precise, clean cuts, allowing the variety of flavours in the dish to come to the fore.

A sharpening steel, whetting stone or sharpening steel alternative can be used for resharpening your Usuba knife, depending on your personal preference. Friedr. Dick offers many high quality sharpening steels to get the job done right. Place the knife blade at an angle of 15° - 20° on the sharpening steel and slide the blade alternately to the left and right along the steel. It is important to have the same number of sharpening movements on both sides. The sharpening movement has to begin with the end of the knife blade at the tip of the sharpening steel and be guided in a wide arc whilst applying light pressure to ensure that it ends with the tip of the knife close to the sharpening steel handle. Hold the sharpening steel away from the body at an angle. Place the sharpening steel vertically on a surface. It is important that you alternate the side of the knife that comes into contact with the sharpening steel. You should never first move one side of the knife and then the other side of the knife several times along the sharpening steel, otherwise a curved burr will form towards the other side of the knife, which will remain after the last sharpening movement. However, only a very fine burr forms with alternate sharpening (also known as a thread), which is removed by bending it back and forth. It is vital to apply less and less pressure towards the end of the alternate sharpening movement to ensure that the fine burr becomes weaker and weaker.

To care for your Usuba knife, wash it by hand immediately after each use with warm water and soap, then dry it thoroughly before storing it in its cover or block to prevent damage to its sharp edge. The use of highly concentrated detergents, leaving the knives in hot steam for a long time and also the presence of certain food residues can lead to pitting on the blades or even corrosion. Friedr. Dick recommends cleaning their knives by hand with a soft cloth and a mild alkaline detergent. Wiping your F.Dick knife after cleaning to ensure that it is thoroughly dry will prevent any pitting on the blade.