Sakai Takayuki | Chef's Japanese Knife | Kamagata Usuba | 180mm

Rust-Resistant Authentic Japanese Knife: Chef's Knife, Kamagata Usuha (Thin Blade), 180mm, Made with Ginsan Steel and an Octagonal Magnolia Handle

• Uses: Widely used in the Kansai region, this vegetable knife features a sickle-like curved tip. 180mm is the most standard size. It can be used for "peeling" just like a square thin blade, but its sharp tip also allows for decorative cutting of vegetables, making it a versatile knife.
• Material: Made using the same manufacturing method as traditional Japanese knives, the steel used is Hitachi Metals' "Ginsankou," which is resistant to rust. It is resistant to moisture and acid, so it produces beautiful results even when cutting vegetables that easily discolor, and is easy to clean after use.
• Handle: The octagonal handle is made from simple, pleasant-to-the-touch magnolia wood. The corners sharpen the fingertips, supporting precise control when cutting decoratively.

"I want to prevent vegetables from discoloring, but I also want this one knife to do detailed work like decorative cutting." This is a functional, all-purpose Japanese knife that meets the rationality and aesthetic sense of Kansai chefs.