Yoshihiro Shiroko High Carbon Steel Kasumi Kama Usuba Japanese Vegetable Chef's Knife 7inch(180mm) with Shitan Handle

The knife is delicate and they lie about free refund. It’s 50% restocking fee. Avoid this seller forever.

All of us at my workplace adore these traditional Japanese vegetable knives. Our kitchen is filled with it. Once you learn the technique and get use to caring for it, this knife is a beast and we feel that there is nothing else that could do the job better. Make sure you have a flat cutting board with a quality surface thats delicate on high end knife edges. That and good technique will allow this knife to do anything that you need it to. Thin beautiful transparent slices of ripe tomatoes, shaving feather light cabbages and radishes, etc. It will do all of it with ease and without causing fatigue. And as a bonus, this usuba type has the beak shaped tip that comes in handy in a variety of situations. I'm the only one that has it in my kitchen and I really don't understand why. Some of my coworkers wishes they got the the kama type as well.

This arrived just in time for the preparations for the New Year's Day celebration.It was used to cut gobo (burbock root), odaikon (radish) and carrots into juliene sticks.The fine edge and weight had this task easier than using ceramic blades (sharp, but lighter).

this knife comes unsharpened so you get to put the final touches on it yourself.very satisfied with the knife in private home setting. I have yet to use it in a professional kitchen but the knife is very well made, and very beautiful!absolutely recommend this knife to anyone who is looking for a new knife!

Wow I finally got it. I spent more than I can afford but I love it. I love it. The only thing that could The perfect experience and immensely happy is the right color I asked for magnolia light color with buffalo light color in sted I got dark.

Good weight and balance with a beautiful edge.

Just love it