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Kamagata Usuba

鎌形薄刃

Kansai vegetable knife Vegetable In-hand Peeling 3D Model
A kamagata usuba is the Kansai (Osaka) style of the single-bevel Japanese vegetable knife. Kamagata means 'sickle-shaped': the spine curves down to a rounded point at the tip, where the Kanto usuba ends square. Usuba itself means 'thin edge'. The edge is dead straight, ground on one side with a concave ura on the other, for very thin, controlled cuts. Typical lengths run from 180mm to 240mm.

It does all the precise vegetable work of any usuba: katsuramuki above all, peeling daikon or cucumber into a paper-thin continuous sheet, plus clean push cuts and fine julienne on the board. The curved point is the one difference from the square-tipped Kanto usuba, and it is what Kansai cooks use for decorative cuts (kazari-giri) and for peeling and trimming vegetables held in the hand.

Not to be confused with the standard Kanto usuba, which has a square tip. On the kamagata usuba the spine curves down to a rounded point; edge, bevel and lengths are otherwise the same.
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VegetableIn-hand Peeling