Minonokuni Ume 180mm Kama-Usuba

The Minonokuni Ume Kama-Usuba is the traditional Japanese knife designed for the art of vegetable preparation. Its single-bevel blade is engineered for techniques impossible with a Western knife, from creating paper-thin, continuous sheets of daikon (katsuramuki) to executing incredibly fine, straight cuts.

What makes this a "Kama" style Usuba is its distinctive curved "sickle" tip, a design that originated in the Kansai region of Japan. This pointed tip provides a significant advantage for detailed tasks, allowing you to perform intricate carving and decorative work that is more difficult with a standard, squared-off Usuba. It adds a layer of precision for the chef dedicated to flawless presentation.

Forged from tough SK-4 High Carbon Steel, the blade holds an exceptionally sharp edge and is easy to maintain with regular sharpening. Like all traditional carbon steel knives, it requires proper care to prevent rust and will develop a unique patina over time, telling the story of its use. It must be washed and dried by hand immediately after every use.