Yoshihiro Hongasumi Blue Steel Kama Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle Blade Length:8.25" (210mm) allowing you to effortlessly remove

allowing you to effortlessly remove pin bones and other small bones from fish with unparalleled precision

240mm and 260mm

The blade's Kasumi pattern and White Steel #2 composition (with a hardness of 62-63 HRC) ensure a sharp

handcrafted with exceptional skill by our master artisans

The Kenmuki knife

Yoshihiro Hongasumi Blue Steel Kama Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle Blade Length:8.25" (210mm) allowing you to effortlessly removeThe Yoshihiro Usuba Kama gata knife is a masterful blend of tradition and functionality, reminiscent of a small cleaver, and features a sharp tip for intricate tasks. Designed with enough heft to chop through heavy root vegetables, its blade is also adept at slicing delicate tomatoes into paper thin pieces. Crafted from High Carbon Blue Steel #2, this knife boasts a remarkable hardness of 63 64 HRC, allowing for superior edge retention and the ability