Sakai Takayuki Kasumitogi White Steel #3 Kamagata Usuba – Japanese Single-Bevel Vegetable Knife with Magnolia Wood & Buffalo Horn Handle nagura 07495 Blade Material VG-10 Hammered

07495 Blade Material VG-10 Hammered  Black Fluorine Coated Stain Resistant Steel Blade Length 160 mm/6

The #1000 side is used for repairing and sharpening dull edges

This is a YuiSenri Original Santoku 180 mm

and can also be used as a sharpening base

The Sakai Takayuki INOX Wa Gyuto is a Japanese-style chef’s knife designed for professional and everyday kitchen use

Sakai Takayuki Kasumitogi White Steel #3 Kamagata Usuba – Japanese Single-Bevel Vegetable Knife with Magnolia Wood & Buffalo Horn Handle nagura 07495 Blade Material VG-10 HammeredThe Sakai Takayuki Kasumitogi White Steel #3 Kamagata Usuba is a traditional Japanese single bevel vegetable knife designed for professional vegetable preparation. Made from Yasuki White Steel #3 (Shirogami), this blade offers excellent sharpness, fine edge control, and ease of sharpening, making it ideal for chefs who require precision in Japanese vegetable preparation. The Usuba is used for advanced vegetable techniques such as katsuramuki (rotary