Yoshihiro Hongasumi Blue Steel Kama Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle

The Yoshihiro Usuba Kama-gata knife is a masterful blend of tradition and functionality, reminiscent of a small cleaver, and features a sharp tip for intricate tasks. Designed with enough heft to chop through heavy root vegetables, its blade is also adept at slicing delicate tomatoes into paper-thin pieces. Crafted from High Carbon Blue Steel #2, this knife boasts a remarkable hardness of 63-64 HRC, allowing for superior edge retention and the ability to achieve a finer edge compared to the Kasumi knives made from White Steel #2.

Each of our Yoshihiro Hongasumi knives is a testament to the extraordinary skill of our master artisans, who meticulously forge high-quality knives that are indispensable in both craftsmanship and performance. The Blue Steel #2 is expertly forged with iron, creating stunning mist patterns that add to the knife’s aesthetic appeal. Our artisans place a strong emphasis on refined forging and polishing, ensuring the highest attention to detail throughout the crafting process.

Complemented by a traditional Japanese-style handcrafted Rosewood handle, this knife is not only a functional tool but also a piece of art. It comes with a protective wooden sheath known as a Saya, which safeguards the blade and enhances its visual appeal when not in use. The Usuba has quickly become a sought-after addition to kitchens, emerging as a new essential companion to the popular chef's knife.

The Usuba is cherished for its versatility, effortlessly transitioning from chopping greens for salads to handling larger vegetable preparations for main dishes. With a handcrafted design that marries beauty and functionality, the Usuba elevates even the simplest culinary tasks, making it an invaluable tool for chefs and home cooks alike.