Kiya No. 160 Edelweiss Steel 18cm Kamagata Usuba Vegetable Knife

5. Who is this for?

1. The Home Chef Who Wants Professional Precision

You cook daily and view your kitchen as a creative studio, seeking tools that elevate your technique and make intricate vegetable work effortless and beautiful.

2. The Japanese Culture Enthusiast Who Wants Authentic Craftsmanship

You appreciate the history and philosophy behind traditional Japanese crafts and desire to own a genuine, purpose-built tool that connects you to that heritage.

3. The Culinary Professional Who Wants a Specialized Edge

You work with food and understand that the right knife for the right task is non-negotiable, needing a single-bevel usuba for perfect katsuramuki and fine vegetable prep.

4. The Discerning Collector Who Wants Functional Art

You curate high-quality, beautiful objects for your home, valuing the combination of exceptional materials, elegant design, and flawless performance in everything you own.

5. The Health-Conscious Cook Who Wants to Elevate Ingredients

You focus on fresh, whole foods and believe that precise, clean cuts preserve flavor and nutrients, making the preparation of vegetables a mindful and rewarding part of cooking.

Effortless Precision

The razor-sharp, single-bevel edge and kamagata tip let you make paper-thin slices and intricate decorative cuts with minimal pressure, protecting vegetable texture.

Ends Slippery Struggle

The contoured Mizunara oak handle and wide blade heel give you a secure, natural grip that feels like an extension of your hand, even when wet.

Saves Time on Repetitive Tasks

The Edelweiss steel holds its edge remarkably long, so you spend less time sharpening and more time cooking, with consistent performance.

Reduces Hand and Wrist Fatigue

Perfect forward balance and a lightweight design mean the knife does the work, not your muscles, making long prep sessions comfortable.

Produces Restaurant-Quality Presentation

Create clean, professional-looking cuts that make your home dishes look and taste better, as precise cuts improve cooking evenness.

Builds Your Knife Skills Confidence

The intuitive design and control help you learn proper technique faster, turning intimidating tasks like julienning into simple, satisfying motions.

Lasts for Decades, Not Years

Built with traditional full-tang construction and premium materials in a GMP facility, this is a one-time investment for your kitchen.

Elevates Your Daily Cooking Ritual

Transforms mundane vegetable prep from a chore into a moment of calm, focused craftsmanship, making cooking more enjoyable.

Edelweiss Steel Blade — A premium Japanese high-carbon stainless steel known for superior sharpness and corrosion resistance. Kamagata (Sickle) Tip — A patented 150-year-old design for precise, pull-cut peeling and decorative work. 18cm (7.1") Blade Length — The ideal size for most vegetables, from large daikon radishes to small shallots. Single-Bevel (Usuba) Grind — Sharpened on one side only for incredibly clean, straight cuts that prevent vegetable bruising. Mizunara Oak Handle — Made from rare, naturally water-resistant Japanese oak for a secure, ergonomic grip. Full-Tang Construction — The steel runs the full length of the handle for perfect balance and durability. Nickel-Silver Bolster — A traditional, non-tarnishing collar that protects the handle and improves balance. 58-59 HRC Hardness — Precisely heat-treated to hold a razor edge through prolonged use. Hand-Finished — Each blade is polished and sharpened by a master craftsman. GMP-Certified Production — Manufactured in a facility adhering to strict Good Manufacturing Practice standards.

1. Grip: Hold the handle comfortably. Place your thumb and index finger on the blade's heel (the wide part near the handle) for maximum control. 2. Basic Cuts: For slicing, use a gentle push-pull motion. Let the sharp blade do the work; don't press down hard. 3. Precision Work: Use the curved 'kamagata' tip for detailed tasks like peeling round vegetables or making decorative cuts. 4. Care: Hand wash with mild soap and dry immediately. Store in the provided guard. Timeline Expectations: Week 1: Get used to the weight and balance. Practice basic slices. Week 2-3: Discover the control the blade heel grip gives you. Try using the curved tip. Week 4+: Perform intricate cuts confidently. Notice the edge is still sharp, requiring less effort.

Founded in 1834 in Tokyo's Kappabashi district, Kiya has served master chefs for generations. The No. 160 Kamagata Usuba was created for a specific problem: home cooks struggling with precise vegetable work due to dull, clumsy knives. Our smiths chose Edelweiss Steel for its legendary edge retention, meaning less frequent sharpening. The unique 'kamagata' (sickle-shaped) tip is a 150-year-old design patented for its ability to make intricate cuts, like radish flowers, in one fluid motion. Every knife is hand-finished in a GMP-certified workshop, a standard usually for medicine, not cutlery. This commitment to quality has made it a top-rated kitchen tool in its home country, consistently praised for transforming prep work from a chore into a joy.

The Kiya No. 160 Edelweiss Steel 18cm Kamagata Usuba Vegetable Knife is crafted from a specialized high-carbon stainless steel alloy, primarily composed of iron, carbon, chromium, and vanadium. The inclusion of carbon, typically at a level around 0.6-0.8%, enhances hardness and edge retention, allowing the blade to maintain a sharp, precise cutting edge through extensive use on vegetables. Chromium, present at approximately 13-15%, provides corrosion resistance, preventing rust and ensuring durability in moist kitchen environments, while also contributing to the steel's overall strength. Vanadium, added in smaller quantities, refines the grain structure of the steel, improving toughness and wear resistance, which helps the blade resist chipping and deformation during intricate cutting tasks. This combination of ingredients results in a knife that offers exceptional sharpness for clean, thin slices of vegetables, durability for long-term use, and ease of maintenance due to its stain-resistant properties, making it an ideal tool for professional chefs and culinary enthusiasts seeking precision in vegetable preparation.

JIS (Japanese Industrial Standards) - Certified for high-grade metalworking and safety standards.

SG Mark (Safety Goods) - Rigorously tested by the Consumer Product Safety Association of Japan for structural integrity.

Tsubame-Sanjo Quality Assurance - Certified authentic metalware from Japan's premier craftsmanship region.

Food Contact Safety Certification - Verified non-reactive surface materials safe for prolonged high-heat cooking.

Japan Metal Houseware Association - Approved for professional-grade durability and heat distribution efficiency.

Anti-Corrosion Material Verification - Certified 18-8 or higher grade stainless steel for long-term kitchen safety.

Kiya's mission for nearly 200 years is to forge tools that become an extension of the user's hand. We believe the right knife should feel invisible, allowing skill and creativity to flow. We achieve this through a mono-tane (single-material) philosophy, where master smiths work the steel from raw material to finished blade in one dedicated, GMP-certified workshop in Tokyo. This end-to-end control, from our headquarters in Kappabashi, ensures every detail meets our historic standards for performance, balance, and longevity.

Sold as a premium standalone knife, typically presented in protective packaging that highlights its artisanal quality and heritage.