Tsunehisa Ginsan Kamagata Usuba 180mm - Dark Maple

The Usuba knife, a traditional Japanese vegetable knife, is designed for precision vegetable work. With its tall, straight-edged blade, typically ranging from 165mm to 240mm, it excels in making thin, even cuts and decorative garnishes. The flat edge ensures full contact with the cutting board, ideal for push-cutting and peeling vegetables. Its single-bevel grind allows for extreme sharpness and control, making it a preferred choice among professional Japanese chefs for intricate vegetable preparation.

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.