Sakai Takayuki Kasumitogi White Steel #3 Kamagata Usuba – Japanese Single-Bevel Vegetable Knife with Magnolia Wood & Buffalo Horn Handle nagura originally designed for cutting hard

originally designed for cutting hard bones of big fish

Handle Octagonal Magnolia Handle  Bolster Buffalo Horn * Color may vary

07495 Blade Material VG-10 Hammered  Black Fluorine Coated Stain Resistant Steel Blade Length 160 mm/6

Use after medium grit stones for best results in edge refinement and polishing

The Sakai Takayuki INOX Wa Gyuto is a Japanese-style chef’s knife designed for professional and everyday kitchen use

Sakai Takayuki Kasumitogi White Steel #3 Kamagata Usuba – Japanese Single-Bevel Vegetable Knife with Magnolia Wood & Buffalo Horn Handle nagura originally designed for cutting hardThe Sakai Takayuki Kasumitogi White Steel #3 Kamagata Usuba is a traditional Japanese single bevel vegetable knife designed for professional vegetable preparation. Made from Yasuki White Steel #3 (Shirogami), this blade offers excellent sharpness, fine edge control, and ease of sharpening, making it ideal for chefs who require precision in Japanese vegetable preparation. The Usuba is used for advanced vegetable techniques such as katsuramuki (rotary