The Kamausuba is the original vegetable knife design, and its rounded blade shape distinguishes it from the Usuba. This knife is forged by the master Hideo Kitaoka and enables vegetables to be sliced paper-thin. The master smith learned his trade from his father at a young age, and is now famous for his traditional Japanese knives. White Paper Steel is used for the core cutting layer. This high-purity carbon steel can be ground extremely finely, allowing it to achieve an outstanding level of sharpness. The unique Suminagashi pattern is created from nine folded layers of steel. The octagonal handle is made of magnolia wood and features a buffalo horn ferrule. It also features a traditional Machi - a groove between the blade and the tang. This traditional design originates from Japanese swords, where a hand guard was installed at this point. Blade with the smith's initials, engraved by hand. Single bevel for right-handed use. Not rustproof, hardness 61 HRC.