Knife usuba azuma-gata 
Steel: White 2 (carbon steel)
Handle: magnolia wood
This knife can be ordered in another steel (white2, blue1, ginsan and VG10 stainless steel) and/or another size.Ask us for a quote!
 
Usubaliterally means thin blade and it is the thinnest of traditional knives. This is the vegetable knife for Japanese cuisine, for peeling or mincing and particularly for cutting thekatsura-muki, which consists of cutting an often cylindrical piece of vegetable into an (ultra) thin slice in a continuous rotational movement. This is allowed by an absolutely straight thread. 
There is another form of usuba called kama-gata. Unlike the azuma-gata, it is rounded on its back and offers a point. Usage remains the same. 
 
 
An exceptional cutting edge
The blade of this knife is made of forged ca