Misuzu Kamagata Usuba 165mm (6.5")
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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 splits, 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.
Japanese cuisine emphasizes the importance of seasonal ingredients, for which there is a specific term "shun". Shun is the essence of the season, food that can be enjoyed locally and seasonally and there is an emphasis on creating dishes that use such ingredients in cooking all over Japan. For the preparation of fresh and quality seasonal food we, of course, need a knife so sharp and precise that it minimally damages the cell walls of vegetables and avoids reducing the quality, taste, and appearance of the prepared dish. And this is where Usuba comes into play - the single bevel blade enables precise chopping of vegetables on the kitchen board, and due to its height and straight edge, it can also be used for peeling larger tuberous vegetables, such as daikon, into long and thin slices. This process is called “katsuramuki” and is one of the most difficult and complex Japanese cutting techniques.
The Misuzu Kamagata Usuba 170 is not a completely traditional representative of its kind, as it is a hybrid - the blade is modeled after the Usuba, with a rounded Kamagata tip, but it is double bevel and very thin. It is extremely rare to find this type of knife sharpened on both sides, so this Usuba is very close to our hearts and we recommend it to all fans of delicious vegetable dishes!
The blade is made of VG-10 steel, is 165 mm long, and is very, very thin and sharp and mounted on a traditional Japanese handle, which is polished in the traditional Urushi way. Due to its thinness and flat blade, Usuba can also be used for special Japanese cutting techniques, such as Katsuramuki or “shaving” vegetables.
|Hardness (HRC scale):||60-61|
|Overall length:||310mm (12.2")|
|Blade length:||165mm (6.5")|
|Spine thickness:||2.2mm (0.08")|
|Weight:||120g (4.2 oz)|
|Handle length:||130mm (5.1")|
|Handle type / wood:||Japanese / Urushi|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not 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.
Ordering procedure was very easy and fast. Shipped to Italy in few days. I highly recommend SharpEdge!
Excellent knive and excellent service from the guys. All wrapped in a japanease newspaper that give a touch of authenticity. Bought a beautifull hokiyama santoku in ginsanko. Knife arrived rasor sharp.
Another beautiful Knife, delivered super fast and the Okinawa Reef handle really adds to the quality look and feel.
Perfect for those smaller more delicate cutting/slicing jobs.
Once again super fast delivery to New Zealand, (under a week over the Xmas period).
This 6.5" knife with the Tokyo Night handle is very impressive looking. It is very sharp and has a top quality solid build.
Fantastic for vegetables etc, looking forward to many years of use.
This was a gift for my son so I haven't used the knife. However I have inspected it and (as are the other knives I have purchased at SharpEdge) it is beautifully made and the look and feel are cannot be faulted. The level of service and delivery has always been great from these guys.
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The knife came as advertised in just a few days from our order. Not only is it pretty and very very sharp but it weighs just a few ounces. We might not be cutting a lot of prosciutto with it, but it will find its way to other uses. We love it! Enjoyed doing business with you.
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