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

Professional Vegetable Precision

The Kiya No. 160 Edelweiss Steel 18cm Kamagata Usuba Knife represents the pinnacle of Japanese blade craftsmanship. Designed specifically for the delicate art of vegetable preparation, this knife allows users to execute complex cuts with the grace and precision of a master chef.

Proprietary Edelweiss Steel

Forged from Kiya’s exclusive Edelweiss stainless steel, this blade offers a unique combination of high-carbon sharpness and superior rust resistance. The fine grain structure ensures a long-lasting edge that remains incredibly sharp through heavy use, making it a favorite in busy professional kitchens.

Traditional Kamagata Design

The Kamagata sickle-shaped tip is a hallmark of the Kansai-style Usuba, providing a curved point that is ideal for intricate decorative work and peeling techniques like Katsuramuki. The thin, single-bevel blade ensures that every slice is perfectly uniform without bruising the delicate cell walls of fresh produce.

Artisanal Balance and Ergonomics

Each knife is meticulously balanced to reduce wrist fatigue during extended preparation sessions. The ergonomic handle is securely fastened to provide a stable grip, ensuring that the knife feels like a natural extension of the hand for maximum control and safety.