Sakai Takayuki Tokujou Usuba 180mm 03063

[Features] The blade features the gentle preparation of foods but you need to take care of the blade to prevent from rust. [Specifications] Brand

Sakai Takayuki Kasumi Vegetable (Usuba) 180mm

Sakai Takayuki 33-Layer VG10 Damascus Santoku 180mm (7.1)

Sakai White #2 Usuba 180mm

Sakai Takayuki Yellow Steel single-bevel knives are an exceptional value for those looking to dip their feet into traditional Japanese knives. Yellow steel is exceedingly easy to sharpen, though its edge retention is not as high as its white and blue steel counterparts. Usuba Knife Usuba means thin blade and true to this name, usuba is incredibly thin behind the edge. This is achieved by a very aggressive bevel from roughly halfway up the knife.

Sakai Takayuki Yellow #3 Usuba 180mm (7.1) Wa-handle Kasumi

Sakai takayuki Japanese knife Tokujou Yasuki white-2 steel Kani

[Features] The blade features the gentle preparation of foods but you need to take care of the blade to prevent from rust. [Specifications] Brand

Sakai Takayuki Kasumi Vegetable (Usuba) 180mm

SAKAI TAKAYUKI Kasumitogi Shirogami Carbon Steel Usuba Knife

Kamagata Ususba made from rusting Japanese Shirogami #2 steel. For the enthusiast a fantastic knife

Sakai Takayuki Tokujou Kamagata Usuba 18 cm

Sakai Takayuki 33-Layer VG10 Damascus Santoku 180mm (7.1)

Sakai Takayuki Yellow Steel single-bevel knives are an exceptional value for those looking to dip their feet into traditional Japanese knives. Yellow steel is exceedingly easy to sharpen, though its edge retention is not as high as its white and blue steel counterparts. Usuba Knife Usuba means thin blade and true to this name, usuba is incredibly thin behind the edge. This is achieved by a very aggressive bevel from roughly halfway up the knife.

Sakai Takayuki Yellow #3 Usuba 180mm (7.1) Wa-handle Kasumi

Sakai Takayuki 33 Layers Tsuchime Damascus VG10 180mm Santoku

Sakai Takayuki Yellow Steel single-bevel knives are an exceptional value for those looking to dip their feet into traditional Japanese knives. Yellow steel is exceedingly easy to sharpen, though its edge retention is not as high as its white and blue steel counterparts. Usuba Knife Usuba means thin blade and true to this name, usuba is incredibly thin behind the edge. This is achieved by a very aggressive bevel from roughly halfway up the knife.

Sakai Takayuki Yellow #3 Usuba 180mm (7.1) Wa-handle Kasumi

Sakai Takayuki Genbu by Itsuo Doi Sakimaru Deba 180mm

SAKAI TAKAYUKI Kasumitogi Shirogami Carbon Steel Usuba Knife