Used, but sharpened correctly with good geometry. Kamagata usuba are the Kansai regional style for the usuba vegetable knife, the Kamagata has a pointed tip which is useful for scoring, it’s thin edge cuts vegetables with a minimum of disturbance to the cell structure of the vegetable especially when used with Japanese katsuramuki scroll cut technique which this knife is unexcelled at.

Hand forged in Sakai for Korin with Hitachi ginsanko stainless steel, a great stainless for single bevel knives as it sharpens and cuts like a carbon steel. Ginsanko is essentially shirogami with chromium added to make it stainless.

197.2 grams 182mm cutting edge, 45mm high at heel