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Japanese kama usuba knife with dark shitan handle, light blade, shown with pale saya.
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  • Japanese kama usuba knife with dark shitan handle, light blade, shown with pale saya.
  • Japanese kama usuba knife with dark shitan handle and light blade, close side view.
  • Japanese kama usuba knife with light blade and dark shitan handle, engraved detail.
  • Japanese kama usuba knife heel view with light blade, dark handle, and stamps.
  • Japanese kama usuba knife blade tip with light finish and curved edge, close-up.
  • Japanese kama usuba knife blade edge and dark handle, close-up of cutting edge.
  • Japanese kama usuba knife with light blade and dark shitan handle, angled close view.
  • Japanese kama usuba knife with dark shitan handle and light blade, shown with cord.
  • Japanese kama usuba knife with dark shitan handle and light blade, with pale saya.
  • Japanese kama usuba knife set with dark shitan handle, light blade, and pale saya.
  • Japanese kama usuba knife with dark shitan handle, light blade, shown with pale saya.
  • Japanese kama usuba knife with dark shitan handle and light blade, close side view.
  • Japanese kama usuba knife with light blade and dark shitan handle, engraved detail.
  • Japanese kama usuba knife heel view with light blade, dark handle, and stamps.
  • Japanese kama usuba knife blade tip with light finish and curved edge, close-up.
  • Japanese kama usuba knife blade edge and dark handle, close-up of cutting edge.
  • Japanese kama usuba knife with light blade and dark shitan handle, angled close view.
  • Japanese kama usuba knife with dark shitan handle and light blade, shown with cord.
  • Japanese kama usuba knife with dark shitan handle and light blade, with pale saya.
  • Japanese kama usuba knife set with dark shitan handle, light blade, and pale saya.
Yoshihiro Hongasumi Ginsan (Hakugin) High Carbon Stain Resistant Kama Usuba Traditional Japanese Vegetable Chopping Chef Knife Shitan Handle

Yoshihiro Hongasumi Ginsan (Hakugin) High Carbon Stain Resistant Kama Usuba Traditional Japanese Vegetable Chopping Chef Knife Shitan Handle

SKU:
GIUSKM180SHMS
$429.99
$429.99
Blade Length
62-63 HRC
Yes
Free Magnolia Saya Cover Included

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.

Stain Resistant

This steel resists rust and staining from moisture and acidic foods, making it easy to maintain with routine care.

Saya Cover

This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications

Blade

Knife Type
Usuba (Vegetable Knife)
Primary Use
Vegetable cutting
Blade Metal
Ginsan (Silver 3) Steel
Grade
Hongasumi Hakugin
Construction
Clad (San Mai)
Blade Hardness
62-63 HRC
Blade Edge Type
Single Bevel
Blade Finish
Plain
Stain Resistant
Yes

Handle

Handle Material
Rosewood
Handle Shape
Octagonal
Bolster Material
Ebony
Tang Type
Partial Tang
Product Details

The Usuba Kama-gata is a remarkable traditional Japanese vegetable knife that resembles a small cleaver, making it an essential tool for any chef. Its sharp tip allows for intricate work, while the heft of the blade enables it to chop through heavy root vegetables effortlessly. This versatility extends to delicate tasks, such as thinly slicing tomatoes, showcasing the knife's exceptional adaptability. With the Yoshihiro Usuba Kama-gata, you can enjoy superior edge retention and sharpness typical of high carbon knives, all without the worry of discoloration or rust.

The next generation steel used in these knives has been developed through recent advancements in metallurgy, designed to perform in high-paced, demanding environments without the hassle of oxidation. Ginsan steel combines traditional knife-making techniques with modern metallurgy, offering a rare blend of high carbon steel and stain-resistant metallic elements. With a hardness on the Rockwell scale of 62-63, Ginsan steel provides the durability and sharpness chefs require. The term Hongasumi, meaning "true mist," beautifully describes the intricate, mist-like patterns formed on the blade during the forging process with iron, resulting in a stunning visual effect.

Our Yoshihiro Mizu Yaki Hongasumi Ginsan knives feature a traditional Japanese-style handcrafted Rosewood handle affixed with an Ebony bolster, providing both elegance and comfort. Each knife also comes with a protective wooden sheath called a Saya, which not only safeguards the knife when not in use but enhances its aesthetic appeal.

Whether you are prepping greens for a salad or chopping vegetables for a main dish, the Usuba Kama-gata elevates even the simplest tasks, proving to be a cherished companion to the popular chef's knife. Every Yoshihiro knife is a unique, handcrafted work of art, beautifully merging functionality with traditional craftsmanship.

Knife Specs:

  • HRC: 62-63
  • Grade: Hongasumi Hakugin Ginsan
  • Stain Resistant: Yes
  • Blade Material: Ginsan Stainless Steel
  • Edge Angle: Single Edged
  • Handle Material: Rosewood
  • Bolster Material: Ebony
  • Handle Shape: Octagonal
  • Saya Cover: Magnolia
Care & Origin
Country of Origin
Japan
Care Instructions
Hand wash only.
Dry immediately.
Avoid the dishwasher.
Sharpening Method
Sharpen by hand using whetstones. Do not use honing rods.

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