Other knives

Other knives

Special shapes and blades for different use - Kama-gata, Usuba and more

Kamagata has a flat edge like a Nakiri.. The extended blade height is awesome for people who have bigger hands and have a tough time keeping their knuckles off the cutting board. Originally designed to cut rubber soles for shoemaking, the Kamagata compliments any knife collection.

The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The versatile middle section of the blade can be used for thinly slicing vegetables. The relatively tall and long blade of the Usuba make it ideal for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruit with hard skins, because they may damage the blade. The tall blade is also very useful when using the knuckles of your free hand to guide the blade during cutting, and this is useful technique to develop if you want to consistently cut vegetables at a particular thickness.


Show:
Sort By:
Eel knife 210mm [Kasumi] Out Of Stock
Eel knife 225 mm [Kasumi] Out Of Stock
Eel knife 240 mm [Kasumi] Out Of Stock
Kama-gata knife 165 mm [Maboroshi] Out Of Stock
Kama-gata knife 180 mm [Maboroshi] Out Of Stock
Kama-gata knife 195 mm [Maboroshi] Out Of Stock
Kama-gata knife 210 mm [Maboroshi] Out Of Stock
Kama-gata knife 225 mm [Maboroshi] Out Of Stock
Kama-gata knife 240 mm [Maboroshi] Out Of Stock
Kiritsuke knife 270 mm [Kasumi] Out Of Stock
Peeling knife 135 mm [Kasumi] Out Of Stock