Sakai Takayuki Kasumitogi kamagata usuba 180mm

• Handcrafted in Sakai, Japan for Sakai Takayuki
• 173mm / 6.81" cutting edge length 
• Kigami carbon steel core, prized for its sharpness and toughness
• Reactive iron cladding develops a protective patina over time
• Traditional D-shaped magnolia wood handle with resin ferrule
• For precise vegetable cutting and preparation
• Perfect for home cooks and professional chefs looking to invest in their first quality usuba without breaking the bank
• Designed for right-handed users

Hitachi's Kigami is a high-carbon Japanese tool steel, similar in composition to their Shirogami (White) steel. It excels at taking very fine edges, performs well with high-polished acute edges at high hardness, and is widely used in mid-range kitchen knives for reliable performance.

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Brand: Sakai Takayuki
Producing Area: Sakai, Japan
Knife type: usuba
Core steel: Kigami 
Steel type: carbon steel
Cladding: iron clad

Overall length: 322mm
Blade length (heel to tip): 173mm / 6.81"
Blade height at the heel: 44mm
Spine thickness:
• at the handle: 4.3mm
• at the heel: 4.2mm
• midway: 3.6mm
• 1cm from the tip: 3.2mm
Weight: 217g
Edge/bevel: single bevel
Handle: d-shaped magnolia with resin ferrule
Hand orientation: right-handed
Saya/ sheath: Not included

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Note:
a. For the care and maintenance of Japanese knives, such as this 180mm Sakai Takayuki shirogami#3 usuba knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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