The Kamagata Style Variation Usuba
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"The knife admired by Kyoto chefs" Similar to "the usuba Hocho or thin-bladed knife", this knife is suited for chopping vegetables. Kyoto is the place famous for vegetable cuisines where there is much opportunity to chop vegetables. This knife is suited for practicing complex cutting technique. With the cutting edge finely ground the knife is easy to use as well as versatile. At the same time due to these features, if you handle this knife carelessly, that may cause the edge of the blade to be chipped. This knife is so delicate that only first-class chefs can handle.