Sakai Takayuki Kasumitogi White Steel #3 Kamagata Usuba – Japanese Single-Bevel Vegetable Knife with Magnolia Wood & Buffalo Horn Handle nagura Use after medium grit stones

Use after medium grit stones for best results in edge refinement and polishing

Body: Black Forged Carbon Steel Blade Length 170 mm/6

originally designed for cutting hard bones of big fish

The Kamagata Usuba (Western-style Usuba) features a distinctive curved tip design compared to the rectangular Edo-style Usuba

Sakai Takayuki Kasumitogi White Steel #3 Kamagata Usuba – Japanese Single-Bevel Vegetable Knife with Magnolia Wood & Buffalo Horn Handle nagura Use after medium grit stonesThe Sakai Takayuki Kasumitogi White Steel #3 Kamagata Usuba is a traditional Japanese single bevel vegetable knife designed for professional vegetable preparation. Made from Yasuki White Steel #3 (Shirogami), this blade offers excellent sharpness, fine edge control, and ease of sharpening, making it ideal for chefs who require precision in Japanese vegetable preparation. The Usuba is used for advanced vegetable techniques such as katsuramuki (rotary