Kama Usuba(Kansai) Blue steel
Kama Usuba(Kansai) Blue steel
Kama Usuba(Kansai) Blue steel
Kama Usuba(Kansai) Blue steel
Kama Usuba(Kansai) Blue steel
Kama Usuba(Kansai) Blue steel
Kama Usuba(Kansai) Blue steel
Kama Usuba(Kansai) Blue steel

Kama Usuba(Kansai) Blue steel #2 Kasumi Ichii Buffalo Handle 180mm


Regular price¥42,800

Bring your cooking to the next level with the Kama Usuba knife. Crafted with precision from Kansai blue steel, and combined with an ergonomic, buffalo-handle design, you'll be slicing and dicing with ease and efficiency. Find the perfect balance of strength and flexibility - experience the power of the Kama Usuba!

This single blade is reminiscent of a smaller Yanagiba knife. In the early spring, many clam varieties, including short neck clams, hard clams, yellow clams, and egg cockles, are in season, providing you with a wide variety of textures and flavours to savour. Enjoying these delicacies, however, requires you to precisely remove their intestines, which is made easy with the Kaisaki knife. In addition to cleaning clams, the knife is ideal for peeling and carving vegetables and fruits and cleaning small fish like big-eye flatheads and sand borers. Its versatility turns the Kaisaki knife into a multifunctional companion for your kitchen.

Aogami No.2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to Shirogami No.2. This results in increased toughness and the production of hard carbide molecules which improve edge retention. Many knife users have noted that while Aogami No.2 is very similar to Shirogami No.2 in terms of edge sharpness, it has slightly superior edge retention.

Traditional Kasumi polished finish. Kasumi roughly translated to “mist” or “cloud” and refers to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge. This elegant finish is very common on traditional style Japanese blades.

Blade Material: Blue steel #2/Aogami No.2

Blade HRC: 61~63

Blade Finish: Kasumi

Blade Type: Single-edged

Blade Length: 180mm

Blade Thinckness: 3mm

Total Length: 330mm

Handle Length: 135mm

Weight: 206g

Handle: Ichii Buffalo Handle

Origin: Sakai City in Osaka Prefecture

Availability Sheath: Yes(Choosing the fit sheath)

■Please do not use the knife in a twisting motion.
■Please use the correct knife when cutting bone, frozen or hard items.
■Please note that the images are of the sample products. Colour, weight, pattern and size can differ as each product is handmade.
■Please use a soft plastic or wooden cutting board to protect the blades edge.
■Please don't heat or cool rapidly as it may change the structure of the steel.
■Please don't hesitate to contact us for further enquiries.

Customer Reviews

Based on 13 reviews
Vladas Misgirdas
Kama Usuba(Kansai) Blue steel #2 Kasumi Ichii Buffalo Handle 180mm

It's a great pleasure to inform you,that the knive,which we are talking about,has satisfied my expectations . Just perfect!
Thank you for your high development levels ,that helps to move my material life side ahead.🙏
Have a great day!🌞🙏

Vladas Misgirdas

Christophe Alix
Un tranchant incroyable

C'est mon premier couteau avec un biseau unique. Je suis bluffé ! Les carottes, pommes de terre, même énormes, sont tranchés sans le moindre effort. Et puis, il est magnifique !


Awesome! Beautiful fit and finish, excellent cutting edge, fantastic feel


This is my first Japanese knife and to be clear, I am no knife expert. This knife is very sharp and looks like it will stay that way for a long time. It is very lightweight, that surprised me a lot but it feels strong and solid in the hand. I prepare a lot of vegetables and it is a real pleasure to do it with this knife.


The knife was bought as a gift to his son for the new year. looks great. Many thanks to the manufacturer and seller.

Also Consider

Product Features

Handmade Forging

With the traditional forging process, the molecules of the iron material are finely tuned, leading to the completion of a "living kitchen knife" that breathes.


The process of heating and forging each material for mold making is repeated three or four times to quickly shape the blade and create durability before the carbon is released from the steel causing it to lose its original strength.


The blade is the most important factor in achieving the best possible sharpness. It is polished in our own blade factory to produce uncompromising sharpness.


The highest priority is placed on sturdiness, a sense of luxury, and a shape that is easy to grip and does not cause fatigue even after long hours of use.

Material SharpnessRust-resistantHardness
Sliver steel #3★★★★★★★★★★★★★★★★
White steel #1★★★★★★★★★★★★
White steel #2★★★★★★★★★★★
Blue steel #1★★★★★★★★★★★★★★
Blue steel #2★★★★★★★★★★★★★
Aogami Super★★★★★★★★★★★★★★★


Best Price Guarantee

We are Japanese local manufacturer,sell directly to constumers.Guarantee the best price and high grade knives.

Always making an effort

Not only is it the best Japanese knife,but also try to improve our product's quality based on consumer feedback.

Worldwide Shipping

All orders will be shipped directly from Japan to the address you specify.