USUBA

The Usuba is a traditional Japanese kitchen knife primarily used for cutting and slicing vegetables. The term "Usuba" literally means "thinness," referring to the thin shape of the blade of this knife.
Characterized by a long, wide, rectangular blade, the Usuba is designed to perform precise and clean cuts through vegetables, allowing for thin and uniform slices. Its flat shape and sharp tip make it ideal for executing precision cuts such as julienne or brunoise.
The Usuba is particularly suitable for working with leafy green vegetables, roots, and tubers, allowing for efficient slicing, chopping, and carving. Thanks to its thin and sharp blade, it can also be used for delicate tasks such as decorating and sculpting vegetables.
This type of knife is widely used in Japanese restaurants and many professional kitchens for preparing dishes such as sushi, sashimi, and vegetable-based dishes. It is considered an indispensable tool for Japanese chefs and is appreciated for its ability to achieve precise and uniform cuts, enhancing the presentation and flavor of dishes.

Due Cigni pays homage to two ancient knife traditions, the Japanese and the Maniago, which have been producing high-quality knives for millennia. In the Hakucho line, the typical Japanese lines with elongated blades and sharp tips merge with the style of Maniago, creating an elegant combination enriched by the precious olive wood handle.