A very useful knife for those wanting to peel things like a daikon katsuramuki style. 

SHAPE: Usuba. This single bevel vegetable knife excels at precise cuts. It is one of the three knives always found in a sushi chefs arsenal. This knife is only suitable for right handers. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on Whetstones.

STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is frequently paired with a kurouchi finish and is often chosen for traditional-style Japanese knives.  

FINISH: Kurouchi or forge blackening is a scale that is left on from the forging process which further inhibits rust.

HANDLE: D shaped Rosewood wood handle with buffalo horn ferrule.

LENGTH: 180mm

MAKER: kitaoka - Takefu, Japan

BEST FOR: Vegetables, vegetables, vegetables.

SAUNDERS SAYS: "This thing gets so sharp. It’s definitely not the quickest knife to use but it is mighty accurate."