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Sakai Takayuki Kasumitogi kamagata usuba 180mm
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Specifications

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.

Details

  • Brand: Sakai Takayuki
  • Producing Area: Sakai, Japan
  • Knife Type: Usuba
  • Core Steel: Kigami
  • HRC: ~60
  • Steel Type: Carbon Steel
  • Cladding: Iron clad

Blade & Handle Specs

  • Overall length: 322mm
  • Blade length (heel to tip): 173mm (6.81")
  • Blade height at 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

Notes

  • 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.
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