Hideo Kitaoka Shirogami Satin

Usuba is the twin brother of nakiri, his purpose is to slice vegetables and cut them into small pieces. Unlike the nakiri, the usuba is sharpened on one side. Many chefs consider this an advantage due to the simplicity of sharpening this type of knife. Kamagata differs from traditional usuba in that it has a semi-circular tip of the blade - very similar in shape to santoku. It makes it much easier to roll vegetables for decorative purposes and cut them into small slices.

Blade - 11-layer stainless steel, core - #2 ShirogamiHandle - rosewoodHardness - 61-63 HRCD Total length - 23.5 cm Length blades - 12.0 cmBlade width - 4.0 cmBlade thickness - 4.0 mmSharpening method - single-sided right-handed Weight - approx. 110 g