Kamagata Usuba has a sharp tip, allowing for more delicate work and decorative engraving. The ridge side of the tip is arc-shaped, so delicate work can be done. This shape of knife is regional to the Kansai / Osaka area.
Using traditional Japanese steel, Yasugi steel is a traditional Japanese steel.
The U-shaped handle is made of magnolia, easy to grasp, it can be used comfortably even for long time.
Please remove water well after use, if you do not use for a long time please apply light oil and store in a place with less humidity. Even while in use, please be careful as rust may occur when left with moisture. Please do not cut frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Usuba Japanese vegetable knives are single bevel knives designed specifically for use with vegetables. The single bevel vegetable knife can be used for specific food prep techniques such as peeling a consistent thickness from a daikon radish.
Ideal for: Chopping, slicing, dicing, and mincing.
Useful on food types: All vegetables.
Kamagata Usuba Knife 180 mm (7.1")
Blade: White steel
Handle: Magnolia wood and Buffalo Horn
Weight: 256 g
Blade Width: 37 mm
Blade Thickness: 4 mm
Handle Length: 144 mm
Handle Thickness: 25 mm