Kikuichi Kasumitogi Series

The Usuba is a traditional Japanese vegetable knife designed for precision tasks like peeling, slicing, and julienning. Its straight edge and single-bevel geometry allow for exceptionally clean cuts that do not bruise delicate produce.

Yes, because this blade is made of high-carbon steel, it is reactive and will develop a patina over time. To prevent rust, you must hand wash and dry the blade immediately after every use and apply a thin coat of food-safe oil if storing it for an extended period.

No, this is a single-bevel knife, which is specifically ground for right-handed users. The geometry of the edge is designed to steer through food correctly only when held in the right hand.

The two-layer construction pairs a hard White #3 carbon steel edge for superior sharpness with a softer iron spine for structural support. This combination makes the blade easier to sharpen while providing the necessary durability to prevent the brittle edge from chipping during use.

No, this knife is strictly intended for vegetables. The thin, delicate edge is not designed for the impact of cutting through bones, frozen foods, or dense proteins, which could cause the blade to chip or crack.