Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")
Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")

SharpEdge

Furaibo Kamagata Usuba Shirogami #2 210mm (8.3")

224,00€ 280,00€

Only 1 left in stock

This is a custom item. We assemble custom items ad hoc, after an order has been placed. It takes us 2 business days to assemble a custom knife. This will affect shipping date, please plan accordingly.

Furaibo 風来坊 - vagabond, wanderer
a person who wanders from place to place without a fixed home: one leading a vagabond life.

Just like a vagabond wanders the earth without rest, seasons flow into each other and bring change on their way. The sun shines and turns to rain, wind blows past us and we weather the storms, nature perpetuating itself. And in the same steady flow, tradition and convention progress slowly and either give way to new ideas and inventions or reinforce the established status quo.

Centuries of Japanese tradition of sword and blade manufacturing have allowed for such natural processes to play out and birthed many iterations of different blade shapes, sizes and materials they forged them from. Japanese kitchen knives serve as a sort of time capsule, preserving this spirit of excellence and tradition, and the blacksmiths, acting as amber around fossilized remnants of history, passing them to the next generations to keep them alive.

With our previous designs and collaborations with Japanese blacksmiths, we focused heavily on multi-purpose knives to fit the needs of the contemporary chef. We felt that the next move should be a step in the opposite direction, focusing instead on the truly quintessential knives that showcase both the masterful craftsmanship and a rich culinary tradition those contemporary knife shapes were later built on.

Furaibo Usuba, ever wandering from recipe to recipe, is forged from Shirogami #2, one of the purest and most traditional steels used in Japanese knife manufacturing. Birthed from fire in the historic Tsubame-Sanjo region in Niigata prefecture, and fitted with colorful handles to commemorate the passing of seasons that gave way for this beautiful craft to evolve and thrive. The blade’s finish was kept within the confines of the Japanese concept of negative space (ma 間)* and given a sleek polished migaki look, and a kasumi finish on the kireha. Adorned with a hand-chiseled kanji, three symbols, one word – vagabond.

*the Japanese concept of ma or negative space is a philosophy that guides their approach to design, as well as other, everyday things – the core belief being that absence can be just as important as presence.

BLADE SHAPE:
Usuba in Japanese means thin, which is an appropriate description of this knife designed for preparing vegetables, where a thin blade is very important. When cutting firm vegetables such as carrots, it is important that the blade cuts, not split, as can often happen with thicker knives. Kamagata refers to a semicircular blade head that is suitable for more precise work and precise cutouts. This style of Usuba is most popular in Japan around Kyoto, where the diet is more heavily based on vegetables than elsewhere in the country.

STEEL:
Shirogami #2 is a traditional high-carbon steel in Japanese knife manufacturing, and #2 is the most frequently used Shirogami steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. The blades will sharpen easily and will be able to achieve a very fine sharpness, owing to the steel’s very pure composition. For the same reason, the steel isn’t corrosion resistant and the blade will develop a protective patina over time. Therefore, it’s recommended you wipe the blade dry between and after use and oil it regularly.

→ Learn more about knife maintenance here.

LAMINATION:
Ni-mai lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.

GEOMETRY:
It has a single bevel blade and a concave primary angle (the surface below the shinogi line).

BLADE FINISH:
This knife sports a minimalistic migaki finish, meaning the blade has been polished. The kireha, or “blade road” is adorned with a matte kasumi finish that marks the transition between the jigane (softer outer layer of steel) and hagane or the blade’s hard core.

HANDLE:
Handles are made of natural maple wood, which undergoes a special procedure of stabilization with resin. This ensures a long service life of the handle. During this process of stabilization, a color pigment is added which penetrates the wood in different ways, creating unique patterns. This makes every handle one-of-a-kind.

Blade shape: Usuba

Steel type: Shirogami #2

Blade construction: Ni-mai / hamaguri (convex) / migaki

Hardness (HRC scale): 62

Overall length: 355mm (14")

Blade length: 200mm (7.9")

Blade height: 52mm (2")

Spine thickness: 3.9mm (0.15")

Weight: 275g (9.7 oz)

Handle length: 139mm (5.5")

Handle type / wood: Japanese (Wa) / Custom

Kanji on the blade: Furaibo 風来坊

Blacksmith: SharpEdge

Location of the smithy: TSUBAME-SANJO / Niigata Prefecture / Japan

☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.

☝️ THIS KNIFE MAY DEVELOP PATINA

Knives made of traditional Japanese carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:

✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.

A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).

→ For in-depth information about patina, read our dedicated post on patina.

GENERAL KNIFE CARE TIPS:

Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:

✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.

❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.

→ For more details, read our guide on Maintenance of Kitchen Knives.

🤙 Contact us if you need some help. We reply within 1 business day.

SHIPPING RATES:
- €10
- flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).

EXCEPTIONS:
- United Kingdom
- shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.

DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.

DELIVERY TIME:
- Europe:
1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days

RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.

→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
C
Christian D.
Flawless beauty

Fantastic, a well thought -out and precisely manufactured knife.

Only work horses are in my stable. This Usuba is now part of it!
For me, a knife gets its real beauty when it performs on or off the board, only looking good is not enough ;-)

The whole knife geometry and the basic sharping is perfect.
Very well balanced (on and off the board) with a wide blade road.
Everything is flawless processed, straight, nothing warped, great!

The edge is nail able for approx 1mm, continuous over the entire cutting edge. That makes me happy.
Katsuramuki, main purpose for me, works out of the box.

The wide blade road make fine cuts through higher cutting goods on the board easy.
With its blade-heavy weight the knife does the work. You just have to lead. Very very nice.

Basically sharpness is an individual thing not a quality feature in my opinion.
The edge is very sharp and thin, but not so extreme that you have to be afraid that the edge will chip.
A well chosen setting, you can start directly cutting without having to sharpen first and you are on the safe side for chipping.

The patina comes on pleasantly slowly. I am through several ranges of onions, peppers, tomatoes and apples.

I like the handle(s) too, for me the first time a stabilized wood, and that you can choose one.
Fit and finish at the same high level as the knife.

For this price you will hardly find a Usuba in this quality and especially with these shipping options.

I recommend it!

Y
Yasin Shehab
Furaibo Kamagata Usuba

What an aswesome knife this is. It's an incredible piece of work, and an incredible workorse, of a knife.
First off, the customer service was extremely fast and helful. I wanted a specific handle, and the responses to my questions were all on point and fast. Even after the handle business was done, I recieved great support for the whole ordering process. It only took one and a half days to ship the knife, to a tiny litte town, in the French Alpes. Thank You, Urban.

So, the knife itself. Out of the box, the knife was immaculate. the sharpness was fantastic, it even had a good Koba, if I remember correctly.
No scratches, perfect polishes, and no sharp corners.

It's a heavy knife, but it is also a very big knife. But it is balanced very well, so You feel the weight, but it doesn't strain You, after long use. It feels very good to hold, sturdy and precise. Due to the size of the knife and the handle, it could become a bit harder to handle for someone, with smaller hands, but it is still doable. Medium to large hands can grip it very comfortably.

The looks are incredible. The migaki finish is wonderful to look at. And the handle is, of course, a marvel itself. But the most stunning thing, is the kasumi finish. The jigane has an almost brushed steel like finish applied to it. It has some texture. But the hagane is very smooth and polished to a shine. It looks very nice, and unusual. Every line is crisp and stands out. Every detail is planned and looks right. After the patina developes completely, I'm sure that it will look eveen better.
The kanji all look amazing as well. And they feel very smooth, so You can't get scratched.

I never used a Kamagata Usuba, I only have a Kakugata Usuba. So I was used to the general knife shape. But handling this new knife was still a bit weird at first. Since there isn't a litte "ramp" to scoop up things with, You have to use the back of the knife. But this also works fantasitc. The back is squared, but there aren't any corners, that could cut into Your board, or on which food gets stuck.
The tip of the knife is very sturdy, and allows for very precise work. Also, there is no problem, with cutting in an arc. The knife is suitable for the most delicate cuts. Since the blade is so large, You can easliy grip the blade itself, for maximum control on the tip. Every grip I used with the knife was easy to do, and comfortable.

I currently work in the French Alpes, for a small hotel. So there are a lot of vegetables to cut. And after a collective usage of about 35 hours, I only had to strop the knife once, to get it to perfect working sharpness again. I loaded a rough strop with some green rouge, gave the knife about 5 strops, and it was good to go. So the edge retention, after 35 hours of cutting stuff, was again, fantastic. The heat treatment is on point. And I cut a variety of diffrent vegs, also harder ones, to stress the knife a bit more. It could handle everything.

If I had to critize one thing, I would have wished for a polished choil. It would be just for the looks, because, even if the choil isn't polished, it is rounded enough, so that You don't get rough spot on Your fingers, even while holding the knife for a long time.
But then again, it is a wanderer, a vagabond. So maybe a bit of roughness is just part of it.

So, all in all, a wonderful knife. It looks amazing, is a real workhorse, and is very precise. I can recommend this knife very much. If You want a very beautiful, but minimalistic, workhorse for cutting a lot of vegs, that has amzing steel, this is a very good investment. It will last an eternity, and makes cutting things up fun, even at work.

We paired this blade with our traditional custom-made maple burl handles

select your favorite

→ TOKYO NIGHT reminds us of the flashing lights of Tokyo’s Harajuku.⁠ The color of these handles varies from light to dark grey, with soft or deep hues of red and swirls of cream.

→ OKINAWA REEF transports you to the clear waters of Okinawa island. ⁠A soothing, emerald green color. It feels like immersing your hand in shimmering coastal waters during summer.

→ KYOTO SUNSET warms us with the glow of sunset over Kyoto. It feels like holding something smooth and warm in your hand – a glow in the sky at sunset or a burst of bright autumn color.

→ TOTTORI SAND takes us on a walk across the Tottori dunes of western Japan⁠. A sandy brown color is inspired by the infinitely swirly sand dunes.

→ NIKKO MOSS remind us of the ancient moss covering the stone walls of the old temples of Nikko. It is not unlike holding a soft piece of velvet in your hand.⁠

If you like a particular color hue, please contact us before placing an order.

Each knife comes with:

✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.

Express Worldwide shipping

10€ flat rate with DHL Express.
Free on orders over 300€.

No Duties & Fees

We cover any import fees, worldwide.
All prices are final, tax included.

Easy Returns

Something not OK? You have 30 days to return it, no questions asked.

Attentive support

Get in touch, we usually respond within a few hours.

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
C
Christian D.
Flawless beauty

Fantastic, a well thought -out and precisely manufactured knife.

Only work horses are in my stable. This Usuba is now part of it!
For me, a knife gets its real beauty when it performs on or off the board, only looking good is not enough ;-)

The whole knife geometry and the basic sharping is perfect.
Very well balanced (on and off the board) with a wide blade road.
Everything is flawless processed, straight, nothing warped, great!

The edge is nail able for approx 1mm, continuous over the entire cutting edge. That makes me happy.
Katsuramuki, main purpose for me, works out of the box.

The wide blade road make fine cuts through higher cutting goods on the board easy.
With its blade-heavy weight the knife does the work. You just have to lead. Very very nice.

Basically sharpness is an individual thing not a quality feature in my opinion.
The edge is very sharp and thin, but not so extreme that you have to be afraid that the edge will chip.
A well chosen setting, you can start directly cutting without having to sharpen first and you are on the safe side for chipping.

The patina comes on pleasantly slowly. I am through several ranges of onions, peppers, tomatoes and apples.

I like the handle(s) too, for me the first time a stabilized wood, and that you can choose one.
Fit and finish at the same high level as the knife.

For this price you will hardly find a Usuba in this quality and especially with these shipping options.

I recommend it!

Y
Yasin Shehab
Furaibo Kamagata Usuba

What an aswesome knife this is. It's an incredible piece of work, and an incredible workorse, of a knife.
First off, the customer service was extremely fast and helful. I wanted a specific handle, and the responses to my questions were all on point and fast. Even after the handle business was done, I recieved great support for the whole ordering process. It only took one and a half days to ship the knife, to a tiny litte town, in the French Alpes. Thank You, Urban.

So, the knife itself. Out of the box, the knife was immaculate. the sharpness was fantastic, it even had a good Koba, if I remember correctly.
No scratches, perfect polishes, and no sharp corners.

It's a heavy knife, but it is also a very big knife. But it is balanced very well, so You feel the weight, but it doesn't strain You, after long use. It feels very good to hold, sturdy and precise. Due to the size of the knife and the handle, it could become a bit harder to handle for someone, with smaller hands, but it is still doable. Medium to large hands can grip it very comfortably.

The looks are incredible. The migaki finish is wonderful to look at. And the handle is, of course, a marvel itself. But the most stunning thing, is the kasumi finish. The jigane has an almost brushed steel like finish applied to it. It has some texture. But the hagane is very smooth and polished to a shine. It looks very nice, and unusual. Every line is crisp and stands out. Every detail is planned and looks right. After the patina developes completely, I'm sure that it will look eveen better.
The kanji all look amazing as well. And they feel very smooth, so You can't get scratched.

I never used a Kamagata Usuba, I only have a Kakugata Usuba. So I was used to the general knife shape. But handling this new knife was still a bit weird at first. Since there isn't a litte "ramp" to scoop up things with, You have to use the back of the knife. But this also works fantasitc. The back is squared, but there aren't any corners, that could cut into Your board, or on which food gets stuck.
The tip of the knife is very sturdy, and allows for very precise work. Also, there is no problem, with cutting in an arc. The knife is suitable for the most delicate cuts. Since the blade is so large, You can easliy grip the blade itself, for maximum control on the tip. Every grip I used with the knife was easy to do, and comfortable.

I currently work in the French Alpes, for a small hotel. So there are a lot of vegetables to cut. And after a collective usage of about 35 hours, I only had to strop the knife once, to get it to perfect working sharpness again. I loaded a rough strop with some green rouge, gave the knife about 5 strops, and it was good to go. So the edge retention, after 35 hours of cutting stuff, was again, fantastic. The heat treatment is on point. And I cut a variety of diffrent vegs, also harder ones, to stress the knife a bit more. It could handle everything.

If I had to critize one thing, I would have wished for a polished choil. It would be just for the looks, because, even if the choil isn't polished, it is rounded enough, so that You don't get rough spot on Your fingers, even while holding the knife for a long time.
But then again, it is a wanderer, a vagabond. So maybe a bit of roughness is just part of it.

So, all in all, a wonderful knife. It looks amazing, is a real workhorse, and is very precise. I can recommend this knife very much. If You want a very beautiful, but minimalistic, workhorse for cutting a lot of vegs, that has amzing steel, this is a very good investment. It will last an eternity, and makes cutting things up fun, even at work.