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.

Hitohira Gorobei 195mm Usuba Aogami 2 Ho Wood

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€173,93
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€173,93
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Sakai Kikumori Gokujyo 180mm Kamagata Usuba Shirogami 2

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€242,56
Sale Price
€242,56
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Sakai Kikumori Gokujyo 180mm Usuba Shirogami 2

Regular Price
€242,56
Sale Price
€242,56
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Unit Price
per 
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Hitohira Kikuchiyo Manzo 180mm Usuba Iron Clad Shirogami 3 Ho Wood Handle

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€173,93
Sale Price
€173,93
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Hitohira Kikuchiyo Manzo 180mm Kamagata Usuba Iron Clad Shirogami 3 Ho Wood Handle

Regular Price
€173,93
Sale Price
€173,93
Regular Price
Unit Price
per 
Sold Out

Sakai Kikumori Gokujyo 210mm Kamagata Usuba Shirogami 2

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€317,78
Sale Price
€317,78
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per