The kamagata usuba is a professional vegetable knife in the Japanese tradition, featuring a blade that curves toward the tip. At 240 mm, this size covers all precision vegetable cutting techniques: julienne, brunoise, and katsuramuki. The single bevel (kataba) allows direct contact between the blade face and the cutting board, an essential condition for slices of consistent thickness.
Forged in Sakai by Kenji Togashi, a Dentokogeshi-certified artisan recognized by Japan’s Ministry of Economy, Trade and Industry, this kamagata usuba is produced in a workshop where forging and sharpening take place under the same roof. Kenji Togashi, the workshop’s resident sharpener, shapes the blade’s geometry in direct consultation with the blacksmiths. The construction is sanmai, with a hagane core and a jigane cladding. Kanji characters are engraved on the blade. The wa-style handle is made of magnolia (hōnoki), a traditional light-colored wood, with a buffalo horn ferrule.
The steel used is Shirogami #2 (White Steel #2), produced by Hitachi Metals as part of the Yasuki series. With a carbon content of 1.05% to 1.15% and no significant alloying elements, this steel responds quickly to the whetstone and allows for a very fine edge to be achieved in just a few passes. The direct trade-off for this purity is a marked sensitivity to moisture and acids: a patina develops quickly, which is normal and expected. On an usuba, where the precision of the edge directly determines the quality of the vegetable cut, Shirogami #2’s responsiveness to sharpening is a tangible advantage during every maintenance session.
Care
Wipe the blade immediately after use. Patina develops naturally and protects the steel. For extended storage, a thin coat of camellia oil is recommended. Never wash in a dishwasher.
