This Sakai Takayuki Aoniko Kamagata Usuba is crafted from Yasugi Aoko Blue Paper #2 steel by blacksmith Kenji Togashi. This high-carbon steel is renowned for extraordinary hardness and edge retention, offering the unmatched sharpness and durability that has made it a favorite among professional chefs and serious home cooks who specialize in vegetable preparation.
The kamagata usuba is the dedicated vegetable knife of traditional Japanese kitchens, ground with a thin, flat single bevel edge purpose-built for fine, precise cuts through produce of every kind. This kamagata usuba knife carries the rounded heel associated with the Kansai region. Togashi forges the blade using the ni-mai method of awase, cladding the Blue #2 core in soft iron on one side to protect and strengthen the inner hagane - the result is a strong, hardy blade that demands proper carbon steel care due to its reactive nature. The cladding wears a polished upper surface while the primary grind area carries a lovely kasumi finish that contrasts beautifully against the exposed jigane, and the ebony octagonal handle with buffalo horn ferrule completes a genuinely handsome traditional package.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. Hand wash and dry the blade immediately after each use. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before storage. Do not put in the dishwasher.
The kamagata usuba is the dedicated vegetable knife of traditional Japanese kitchens, ground with a thin, flat single bevel edge purpose-built for fine, precise cuts through produce of every kind. This kamagata usuba knife carries the rounded heel associated with the Kansai region. Togashi forges the blade using the ni-mai method of awase, cladding the Blue #2 core in soft iron on one side to protect and strengthen the inner hagane - the result is a strong, hardy blade that demands proper carbon steel care due to its reactive nature. The cladding wears a polished upper surface while the primary grind area carries a lovely kasumi finish that contrasts beautifully against the exposed jigane, and the ebony octagonal handle with buffalo horn ferrule completes a genuinely handsome traditional package.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. Hand wash and dry the blade immediately after each use. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before storage. Do not put in the dishwasher.
- Brand: Takayuki
- Line: Aoniko
- Blacksmith: Kenji Togashi
- Location: Sakai, Japan
- Construction: Japanese Traditional Single Bevel, Ni-Mai, Hammer Forged
- Cladding: Soft Iron
- Finish: Kasumi
- Edge Steel: Blue #2
- Handle: Ebony Octagonal
- Ferrule: Buffalo Horn
- Weight: 7.6 oz (216 g)
- Blade Length: 170mm
- Total Length: 320mm
- Spine Thickness at Base: 4mm
- Blade Height: 45mm
