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Usuba

Designed for vegetables, the usuba is a single-bevel, thin-edged knife. Although the steel is often the same type and hardness as that used for a tough deba, the thin edge makes it much more delicate and better for vegetable work. 

Like several other single-bevel Japanese knives developed during the Edo period, two main styles exist: the Kanto -- developed around Tokyo -- and the Kansai -- from Osaka and Kyoto. The Kanto-style blade is square tipped with a spine that either ends in a pointed corner or a rounded tip. The Kansai style, also called a kamagata usuba because it looks like a sickle (kama), has a straight edge and a spine that curves down to meet at the tip.

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Takehiro 180mm Usuba Iron & SK Carbon Tool Steel PC Poplar

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$100.00
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$100.00
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Sakai Kikumori Gokujyo 180mm Kamagata Usuba Shirogami 2

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$258.00
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$258.00
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Sakai Kikumori Gokujyo 180mm Usuba Shirogami 2

Regular Price
$258.00
Sale Price
$258.00
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Unit Price
per 
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Sakai Kikumori Gokujyo 210mm Kamagata Usuba Shirogami 2

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$338.00
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$338.00
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