The kamagata usuba 225 mm is a single-bevel Japanese vegetable knife built for precision work: julienne, brunoise, katsuramuki. The gently curved spine toward the tip, specific to the kamagata variant, allows a smooth transition between straight cuts and finer work near the point. The tall blade and square heel provide a generous cutting surface on the board.
Construction is sanmai, with a hard hagane core and a softer jigane cladding along the spine and sides. The kasumi finish is the traditional standard for this knife type: the bevel is polished, the jigane left in a contrasting satin state. The wa-handle is made of magnolia (hōnoki), a lightweight, fine-grained wood common on traditional Japanese kitchen knives.
The cutting steel is Aogami #1 (Blue Steel #1), produced by Hitachi Metals from the Yasugi line. Its high carbon content (1.25,1.35%) combined with chromium and tungsten additions gives it stronger edge retention than Aogami #2, at the cost of slightly increased brittleness at the apex. It sharpens on water stones and requires a few more passes than Shirogami to reach a very fine edge. Like all non-stainless carbon steels, it develops a progressive patina on contact with acidic foods.
Care
Wipe the blade immediately after each use. The patina that forms on Aogami #1 is normal and helps protect the steel. For extended storage, a light application of camellia oil is recommended. Never wash in a dishwasher.
