Miki White steel 2 Kama usuba Knife 190mm (7.49") Magnolia Wood Handle

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.

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Traditional Japanese Kama usuba knife made by Miki Knife Company. 190mm 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.

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.