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Traditional Japanese Chef Knife Kamagata Usuba Knives Japan
Traditional Japanese Chef Knife Kamagata Usuba Knives Japan
Traditional Japanese Chef Knife Kamagata Usuba Knives Japan
Traditional Japanese Chef Knife Kamagata Usuba Knives Japan
Traditional Japanese Chef Knife Kamagata Usuba Knives Japan
$217

or 4 payments of $54 AUD w/ Afterpay

Morihei Yoshitomo | 180mm Kamagata Usuba Knife

Crafted in Sakai, Japan the Morihei Yoshitomo range of traditional Japanese chef knife are a performance tool at an entry level price. The F&F is lower than more expensive models but the knives are well balanced with a high quality blade. A great workhorse, or professional level introduction into single bevel Japanese knives. 

  • Morihei Yoshitomo Japanese Chef Knife
  • 180mm Kamagata Usuba Knife
    • Single Bevel - Right Hand
  • Unclassified High Carbon Core - Feels like White #3 
  • Soft Iron Jigane (Cladding)
  • Poplar Wood Japanese Style Handle
  • Plastic Ferrule
  • Crafted in Japan
  • 318mm Overall Length / 164mm Blade Edge Length / 3.7mm Blade Thickness / 45mm Blade Height / 186g
  

* As our Japanese knives are hand-made (most with natural materials like timber), small variation to size and colour may occur.

* Non stainless steel chef knives require a small amount of care to prevent surface rust.

  

Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia 

Japanese Kitchen Knife | Usuba (Vegetable Knife)

Usuba knives are a specialist Japanese vegetable knife somewhat like their Nakiri knife cousins. They differ in their edge geometry, with the traditional Japanese Usuba being a single bevel grind. It's worth noting that you need to choose a left hand or right hand grind, depending on your preference.
Usuba knives have a flat profile which aids in push chopping but does make rock style cutting a little uncomfortable. Chefs that cook with vegetables often really appreciate this style, quite specialised but it excels in this cooking arena. 

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