Kikuichi Kasumitogi Series
Best professional-grade vegetable knife for traditional Japanese culinary enthusiasts.
Discover the Kikuichi Kasumitogi Series Usuba 7" knife, a testament to traditional Japanese craftsmanship. Hand-forged in the renowned sword-making tradition, this single-bevel knife boasts a White #3 Carbon Steel edge for exceptional sharpness and easy maintenance. Its unique two-layer construction, combining a soft carbon steel spine with the hard edge, ensures both durability and optimal balance. Each knife is a unique work of art, featuring a hand-engraved Kikuichi chrysanthemum logo, symbolizing its authentic heritage and superior quality.
$200.00
Owner Satisfaction
4.5
/ 5
Category Rank
2969
/ 5460
#2969 in Kitchen Knives
Price vs Category Average
+50%
Above average
Blade Length
7
/ inches
Who it's for
- Professional chefs demanding surgical precision for delicate prep work
- Culinary enthusiasts who value authentic, hand-forged Japanese artistry
- Home cooks seeking ergonomic tools for long, fatigue-free sessions
Who should skip it
- Busy cooks who prefer low-maintenance, dishwasher-safe kitchen tools
- Users who need a robust blade for heavy-duty chopping tasks
- Beginners lacking experience with traditional whetstone sharpening techniques
Performance breakdown
Edge Retention
White #3 carbon steel offers a razor-sharp edge for precision tasks.
Ease of Sharpening
The carbon steel composition allows for quick, effortless honing sessions.
Craftsmanship Quality
Hand-forged techniques reflect centuries of authentic Japanese sword-making heritage.
Blade Geometry
Single-bevel design provides unmatched accuracy for traditional vegetable preparation.
Maintenance Demand
Requires diligent cleaning and oiling to prevent oxidation on carbon steel.
Balance and Feel
Two-layer construction creates a nimble, well-weighted tool for professional use.
Key Specs
Blade Length
7 inches
Model Number
UKT18
Edge Material
White #3 Carbon Steel
Spine Material
Soft Carbon Steel
Blade Construction
2 Layers, Hand Forged
Manufacturer
Kikuichi Cutlery
Blade Material
Carbon Steel
Country of Origin
Japan
Features
- Single bevel traditional design
- Hand-forged in sword-making tradition
- White #3 carbon steel edge sharpens easily
- Two-layer, hand-forged blade construction
- Hand-engraved Kikuichi chrysanthemum logo
- Forged using traditional Japanese methods
What customers say
This series earns high praise from culinary experts for its exceptional quality and performance. Users consistently highlight the razor sharp edges derived from the high quality White Steel core. The traditional construction provides an authentic, premium feel that justifies the investment for serious cooks. Performance in specialized slicing and chopping tasks is rated world class, appreciated for excellent balance and feedback. While experts value the unparalleled precision, novice users should note the high maintenance. As traditional carbon steel, these knives require immediate care to prevent rust and specialized sharpening. The consensus views this cutlery as a benchmark investment offering superior results to those committed to proper maintenance.
Know before you buy
The Usuba is a traditional Japanese vegetable knife designed for precision tasks like peeling, slicing, and julienning. Its straight edge and single-bevel geometry allow for exceptionally clean cuts that do not bruise delicate produce.
Yes, because this blade is made of high-carbon steel, it is reactive and will develop a patina over time. To prevent rust, you must hand wash and dry the blade immediately after every use and apply a thin coat of food-safe oil if storing it for an extended period.
No, this is a single-bevel knife, which is specifically ground for right-handed users. The geometry of the edge is designed to steer through food correctly only when held in the right hand.
The two-layer construction pairs a hard White #3 carbon steel edge for superior sharpness with a softer iron spine for structural support. This combination makes the blade easier to sharpen while providing the necessary durability to prevent the brittle edge from chipping during use.
No, this knife is strictly intended for vegetables. The thin, delicate edge is not designed for the impact of cutting through bones, frozen foods, or dense proteins, which could cause the blade to chip or crack.
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