6-1/2-inch Usuba vegetable knife--used in Japan to finely peel vegetable skin into thin sheets for sashimi garnishes * Made in Japan to time-honored standards and exacting detail * Blade constructed of Japanese 420 series stainless steel for excellent resistance to rust and corrosion; double-ground edge retains its sharpness * Traditional rounded, blonde wood handle * Hand wash only; sharpen with whetstone