The usuba is the traditional vegetable specialist of the Japanese kitchen, and this Aogami example is a true artisan's blade. Its tall, flat single-bevel edge is made for precision vegetable work — paper-thin slices, katsuramuki rotary peeling, and clean straight cuts — while the kamagata (rounded spine) tip is the shape favoured in Kansai-style kitchens.
This is the high-end of Seki Magoroku, handcrafted one knife at a time. The blade is forged from Aogami (Blue Paper No. 2) carbon steel — hammered repeatedly at high heat to densely align the steel, then sharpened and polished by hand through every stage. The result is a blade of remarkable hardness that takes an exceptionally fine edge and holds it. The bolster is buffalo horn, prized for its strength and water resistance, set against a natural wood handle.
- Traditional single-bevel usuba for precision vegetable work
- Kamagata rounded-tip profile, Kansai style
- Aogami Blue Paper No. 2 carbon steel, hand-forged and hand-polished
- Exceptional hardness for a long-lasting, ultra-fine edge
- Buffalo horn bolster with natural wood handle
- Blade length 19.5cm — Made in Seki City, Japan
Carbon steel: hand wash and dry immediately, never dishwasher. Oil the blade and wooden handle occasionally with camellia or neutral oil. A natural patina will develop with use.