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SKU: MK#M903-KAUS210WS2
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Miki White steel 2 Kama usuba Knife 210mm (8.27") Magnolia Wood Handle

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Traditional Japanese Kama usuba knife made by Miki Knife Company. 210mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.

219 USD
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Traditional Japanese Kama usuba knife made by Miki Knife Company. 210mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules. This blade shape and steel will guarantee perfect sharpness and cutting ability, but rust resistance is low so, the blade has to be wiped to dry after every use. Highly recommended for professional use but also can be used at home. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Kama usuba
Brand Miki Hamono
Knife Style Japanese Traditional
Blade Bevel Grind Single-edged
Total Knife Lenth (mm/inch) 0/0
Blade Lenth (mm/inch) 210/8,27
Blade Height at Base/Heel (mm/inch) 0/0
Blade Thickness above heel (mm/inch) 0/0
Blade Thickness above tip (mm/inch) 0/0
Blade Steel / Core steel White steel 2
Blade Core Hardness 61-62HRC
Blade Construction / Structure Monosteel
Blade Cladding Steel White steel 2
Knife Handle Material Magnolia Wood Handle with Water Buffalo Ferrule
Handle Bolster No
Handle style Japanese
Total Knife Weight (g/Oz) 0/0
Hand-sharpened Yes
Place of Origin Hyogo Japan
Kama Usuba knife is a Japanese traditional highly-specialized professional knife for cutting vegetables. Kama Usuba is Kansai (Osaka city) region version of traditional Usuba, but with a sickle-shaped and more versatile tip. It is very useful for precision and decorative cutting techniques. The blade has a single bevel. We recommend Kama Usuba with a 180mm - 210mm blade for home cooks.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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