Sakai Takayuki Kasumitogi White Steel #3 Kamagata Usuba – Japanese Single-Bevel Vegetable Knife with Magnolia Wood & Buffalo Horn Handle nagura Body: Black Forged Carbon Steel

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

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

originally designed for cutting hard bones of big fish

and can also be used as a sharpening base

The Sakai Takayuki INOX Wa Gyuto is a Japanese-style chef’s knife designed for professional and everyday kitchen use

Sakai Takayuki Kasumitogi White Steel #3 Kamagata Usuba – Japanese Single-Bevel Vegetable Knife with Magnolia Wood & Buffalo Horn Handle nagura Body: Black Forged Carbon SteelThe 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