Kiya No.160 Edelweiss Steel Japanese Kamagata Usuba Knife 18cm
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Short Description
The Kiya No.160 Edelweiss Steel Japanese Kamagata Usuba Knife 18cm is a precision instrument for vegetable artistry, hand-forged in Japan to deliver unmatched sharpness and control. Its single-bevel edge and curved blade make intricate slicing effortless, perfect for elevating your culinary creations. With a rust-resistant finish and ergonomic magnolia handle, it embodies the timeless excellence of Sakai knifemaking. 🇯🇵
Description
The Kiya No.160 Edelweiss Steel Japanese Kamagata Usuba Knife 18cm is a masterful tool for vegetable preparation, embodying the precision of traditional Japanese craftsmanship. Designed for professional chefs and home cooks alike, this single-bevel knife excels in creating thin, flawless slices for garnishes and salads. 🇯🇵
Hand-forged from premium Edelweiss steel, it offers exceptional sharpness and durability, making every cut effortless and clean. With its curved Kamagata blade, it supports the art of Japanese cuisine, from ikezuke to intricate vegetable carvings, bringing authenticity to your kitchen.
Product Detail
- Brand: Kiya
- Made in: Japan
- Category: Home & Kitchen
- Net contents: 1 knife
- Weight: 255g
- Product Benefits: Precise slicing, rust resistance, enhanced control
- Special Features: Single-bevel edge, hand-sharpened, curved blade design
- Key Characteristics: High-carbon stainless steel, ergonomic magnolia wood handle, traditional forging
How to Use
Hold the knife with a pinch grip for optimal control. Place vegetables on a stable cutting board and slice with a gentle push-cut motion, using the curved blade to guide the edge. After use, hand-wash and dry immediately to maintain sharpness.
Why Choose Kiya No.160 Edelweiss Steel Japanese Kamagata Usuba Knife 18cm
- Edelweiss Steel Blade: High-carbon stainless composition delivers razor-sharp performance and superior edge retention.
- Single-Bevel Design: Allows for precise, thin slices ideal for peeling and decorative cuts in Japanese cooking.
- Curved Kamagata Shape: Enhances maneuverability for intricate vegetable work, reducing hand fatigue.
- Ergonomic Handle: Crafted from natural magnolia wood for a comfortable, secure grip during extended use.
- Rust-Resistant Finish: Ensures longevity and easy maintenance, perfect for daily kitchen tasks. This knife honors the legacy of Sakai craftsmanship, empowering you to elevate everyday cooking with authentic Japanese precision.
🛒 Purchase Link: Kiya No.160 Edelweiss Steel Japanese Kamagata Usuba Knife 18cm
Features
- Edelweiss Steel: High-carbon stainless for exceptional sharpness and rust resistance.
- Single-Bevel Edge: Enables thin, precise slices for vegetables and garnishes.
- Kamagata Curved Blade: Facilitates controlled, effortless cutting motions.
- Magnolia Wood Handle: Provides a balanced, comfortable grip.
- Hand-Forged Craftsmanship: Ensures superior quality and longevity.
Q&A
Is the Kiya No.160 Edelweiss Steel Japanese Kamagata Usuba Knife suitable for right-handed users only?
Yes, as a traditional single-bevel knife, it is optimized for right-handed users; left-handed versions may be available upon request.
How should I sharpen this Usuba knife?
Use a whetstone with a fine grit for maintenance sharpening, starting at a 15-degree angle on the beveled side to preserve its edge.
Can this knife be used on meat or fish?
It is specifically designed for vegetables; for best results, reserve it for produce to maintain its specialized sharpness.
What makes the Edelweiss steel special?
Edelweiss steel combines high-carbon content for keen edges with stainless properties for corrosion resistance, ideal for professional use.
Is dishwasher use recommended?
No, hand-wash with mild soap and dry thoroughly immediately after use to protect the blade and handle.
