Masamoto Shiro-ko Kasumi Kamagata Usuba with Saya 8.2" (21cm) - Right - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Masamoto Shiro-ko Kasumi Kuro-Nakiri 6.4" (16.5cm) - Right -..

Masamoto Shiro-ko Kasumi Yanagi with Saya 10.5" (27cm) - Left -..

Masamoto Shiro-ko Kasumi Takobiki with Saya 9.4" (24cm) - Right - The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi. It's thin body makes cutting thin slices of fish easier than the yanagi. The blunt, square tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its nam..

Masamoto Shiro-ko Kasumi Takobiki with Saya 10.5"(27cm) - Right - The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi. It's thin body makes cutting thin slices of fish easier than the yanagi. The blunt, square tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its nam..

Masamoto Shiro-ko Kasumi Takobiki with Saya 11.7"(30cm) - Right - The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi. It's thin body makes cutting thin slices of fish easier than the yanagi. The blunt, square tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its nam..

Masamoto Shiro-ko Kasumi Usuba with Saya 7.0" (18cm) - Right - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Originated in Kanto (Tokyo) region...

Masamoto Shiro-ko Kasumi Usuba with Saya 7.6" (19.5cm) - Right - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Originated in Kanto (Tokyo) region...

Masamoto Shiro-ko Kasumi Usuba with Saya 8.2" (21cm) - Right - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Originated in Kanto (Tokyo) region...

Masamoto Shiro-ko Kasumi Yanagi with Saya 12.9" (33cm) - Right -..

Masamoto Shiro-ko Kasumi Yanagi with Saya 9.4" (24cm) - Right -..

Masamoto Shiro-ko Kasumi Yanagi with Saya 10.5" (27cm) - Right -..

Masamoto Shiro-ko Kasumi Yanagi with Saya 11.7" (30cm) - Right -..

Masamoto VG10 Fugubiki 11.7" (30cm) w/Saya - Right - Masamoto's line of stain resistant traditional Japanese-style knives are forged to have an extremely hard and corrosion resistant blade so that it can retain an edge for longer than carbon knives. Stain resistant traditional Japanese knives are popular for shikomi (prep work) in Japanese ki..

Masamoto VG-10 Kengata Yanagi 10.5" (27cm)-Right with Saya - Masamoto's line of stain resistant traditional Japanese-style knives are forged to have an extremely hard and corrosion resistant blade so that it can retain an edge for longer than carbon knives. Stain resistant traditional Japanese knives are popular for shikomi (prep work) in Ja..