Handcrafted in Sakai, Japan for Sakai Takayuki, this 180mm usuba knife features a Kigami carbon steel core, prized for its sharpness and toughness. Designed for precise vegetable cutting and preparation, its reactive iron cladding develops a protective patina over time, making it an excellent choice for home cooks and professional chefs looking to invest in their first quality usuba without breaking the bank.
Handcrafted in Sakai, Japan for Sakai Takayuki
Usuba: A traditional Japanese vegetable knife for precision cutting
173mm (6.81") cutting edge length
Kigami carbon steel core, prized for sharpness and toughness
Reactive iron cladding develops a protective patina over time
Traditional D-shaped magnolia wood handle with resin ferrule
Designed for right-handed users
Perfect for home cooks and professional chefs investing in quality
About the Steel
Hitachi's Kigami is a high-carbon Japanese tool steel, similar in composition to Shirogami (White) steel. It excels at taking very fine edges, performs well with high-polished acute angles at high hardness, and is widely used in mid-range kitchen knives for reliable performance.
For the care and maintenance of Japanese knives, such as this 180mm Sakai Takayuki Shirogami #3 Usuba, please refer to our care guide below.
Slight measurement variations are typical in handcrafted Japanese kitchen knives.
Minor cosmetic variations, such as light surface marks or fine scuffs, are common.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
