€ 280.00

Kitaoka Kamagata Usuba 170mm (6.7")

Best To Use

vegetablesnot for meatnot for fish

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Kitaoka Kamagata Usuba has a special, sickle-shaped tip (called kamagata), originating in the Kansai region. Usuba is part of the traditional Japanese knives used for preparing vegetables for sushi. It is single bevel, meaning it can only be wielded by right-handed users. This usuba has an astonishing look, featuring both a kuro-uchi look on the top of the blade, as well as a wavy Damascus pattern at the lower part of the blade.

The core of the Kamagata Usuba is made of a high performing, Shirogami White #2 carbon steel, known for its superior edge retention and fine, smooth sharpness, but it will develop a patina and needs more maintenance. Steel was hardened to around 63 HRC.

Hideo Kitaoka is another highly regarded blacksmith of the famous Takefu village, known for many skilled blacksmiths. Mr Kitaoka specializes in making high end, traditional single bevel sushi knives for a relatively affordable price. A wooden Japanese style dark sandalwood wa handle was attached to this Kamagata usuba, featuring a buffalo horn ferrule.



Blade shape: Usuba
Steel type: Shirogami White #2
Hardness (HRC scale): 63
Overall length: 317mm (12.5")
Blade length:
170mm (6.7")
Blade height:
47mm (1.9")
Spine thickness: 4.3mm (0.17")
Weight: 215g (7.6 oz)
Handle length: 134mm (5.3")
Handle type / wood:
Japanese / Sandalwood
Blacksmith: Hideo Kitaoka


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.