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KITCHEN KNIVES & SHARPENING

  • Santoku: multipurpose 14.5-18cm
  • - Japanese style handle
  • - Western style handle
  • Chef: multipurpose 18-30cm
  • - Japanese style handle
  • - Western style handle
  • Utility: multipurpose 12-15cm
  • - Japanese style handle
  • - Western style handle
  • Paring: 7-9cm
  • - Western style handle
  • Sujihiki: slicer 18-30cm
  • - Japanese style handle
  • - Western style handle
  • Nakiri: vegetable
  • - Japanese style handle
  • - Western style handle
  • Honesuki / Garasuki: Boning
  • - Honesuki
  • - Garasuki
  • Sashimi: Slicer
  • - Japanese style handle
  • - Western style handle
  • Deba: Fillet
  • - Japanese style handle
  • - Western style handle
  • Usuba: Vegetable
  • - Japanese style handle
  • Other Knives
  • - Bread Knife
  • - Yodeba
  • Sharpening
  • - Rough Stones
  • - Medium stones
  • - Finishing stones
  • - Fixing stones
  • - Sharpeners
  • Knife maintenance items
  • - Camelia oil for knives
  • Cutting Boards
  • - KAMA-ASA's Black cutting board
  • - Hinoki cutting board
  • - Other cutting board
  • Sushi & Rice
  • - Rice cookers
  • - Ohitsu
  • - Handai
  • - Sushi chef tools
  • - Other Sushi & Rice tools
  • Pans, Woks & Pots
  • Pans
  • - Iron frying pans
  • - Copper pans
  • - Egg pans
  • - Oyako pans
  • - Grill pans
  • Woks
  • - Iron peking woks
  • Pots
  • - Cast iron pots
  • - Iron pots
  • - Aluminum cooking pots
  • - Stainless steel pots
  • Charcoals & Grills
  • Charcoals & Grills
  • - Charcoal grills
  • - Grids for grills
  • - Charcoals
  • Accessories
  • - Skewers
  • - Tongs
  • - Charcoal starter & Charcoal extinguisher
  • - Paper fans
  • - Brushes for grills
  • Graters & Mortars
  • - Handmade Copper Graters
  • - Japanese suribachi mortars
  • - Wooden Pestles
  • - Other tools for grating
  • Others
  • - Scissors
  • - Steamers
  • - Stainless Bowl & Stainless Colander
  • - Ladels & Spatulas
  • - Chopsticks
  • - Brushes
  • - Bamboo Colanders
  • - Lids
  • - Fabric Items
  • - Other Tools
  • Containers
  • - Stainless Steel Containers
  • - Aluminum Containers
  • - Enamel Containers

Usuba: Vegetable

An essential single edged knife for cutting vegetables for Japanese cuisine. The thin sharp blade of “Usuba” and “Mukimono” knives enable to cut without damaging the surface of ingredients and cracking firm vegetables. The long straight blade is made to cut the ingredients evenly and also for “katsuramuki”, which is a method to peel vegetables in thin sheets.
 
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How to choose ?

Learn about KAMA-ASA’s Knives

Usuba: Vegetable

An essential single edged knife for cutting vegetables for Japanese cuisine. The thin sharp blade of “Usuba” and “Mukimono” knives enable to cut without damaging the surface of ingredients and cracking firm vegetables. The long straight blade is made to cut the ingredients evenly and also for “katsuramuki”, which is a method to peel vegetables in thin sheets.

Shirogami No.2 Kamagata Usuba / SIZE: 180mm - 120mm
Sold
Shirogami No.2 Kamagata Usuba / SIZE: 180mm - 120mm

KAMA-ASA

From€240,00

Shirogami No.2 Azumagata Usuba / SIZE: 180mm - 210mm
Shirogami No.2 Azumagata Usuba / SIZE: 180mm - 210mm

KAMA-ASA

From€240,00

Gingami No.3 Azumagata Usuba / SIZE: 180mm - 210mm
Sold
Gingami No.3 Azumagata Usuba / SIZE: 180mm - 210mm

KAMA-ASA

From€225,00

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KAMA-ASA'S KITCHEN KNIVES

FEATURES

Many of the knives made in Japan are individually made through various production processes by a group of skilled craftsmen. The knives we deal with at KAMA-ASA are also handcrafted and known to last for a long time.

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HOW TO CHOOSE

We handle various types of knives with different shapes, sizes and handles. In order to find the perfect knife which fits in your hands, we ask our customers to actually hold the knife at our real shops in Tokyo and Paris.We understand that it is not easy to choose products online, especially because you cannot physically touch and examine the actual product. In order to make sure that we deliver ideal cooking tools to our customers, we inform the details of each item and answer any questions.

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BASIC KNOWLEDGE

Knives can be divided into 2 large groups, “Japanese style (single bevel)” or “Western style (double bevel)” and can also be broken down in different manufacturing processes and origins. In this page, we will briefly introduce the basics about knives such as the difference of single bevel and double bevel, the blade material and structure of blades.

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