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KABUKI Knives|KABUKI Whisky

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Usuba
Kamagata (Usuba ) Silver 3(Ginsan) 300mm Honyaki Mono Steel One Side Mirror Ebony Handle With Saya
USD1,506.21
Brand New/unused, Image information takes precedence over textual information listed on the product page., Rust prevention is unnecessary knife., Suitable for slicing sashimi by drawing., Sakai / Osaka Pref./ Japan, Shougo Yamatsuka (Traditional Craftman), Nori Igarashi (Yamawaki Knife), Kamagata Usuba (West Tyepe), SIngle Edge (Bebvel), Stainless Steel, Gin#3 (Yasuki), Honyaki (Mono Stailess）, Free forging, HRC-62±1, Front Mirror finish (Flat), approx 230mm, approx 55mm, approx 3.7mm, 276g, Octagonal ebony Nickel ring, 150mm, Unjoined / If you want to join, please check the joining request (free), Equipped Magnolia White Saya, Equipped Certificate, Right-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , Since this knife is made from stainless,it will not rusty., Saya(sheath) , Professional use (for top chef ), Knife holder is not included.

Recommended for Either a Head Chef or Junior Chef : should also be proficient at sharpening.

In stock
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Kamagata
Kamagata Shirogami-3 (WS#3) Oil Quenching 240mm One Side Mirror Namiukashi Hamon Ebony handle with sheath By Yoshikazu Ikeda
USD1,224.69
Brand New/unused, Image information takes precedence over textual information listed on the product page., We ship with rust-stopping oil., It is suitable for cooking vegetables like Usuba, but the thickness of the ridges is several steps thinner and it is suitable for more delicate peeling., Sakai / Osaka Pref./ Japan, Yoshikazu Ikeda (Traditional Craftman), Shigehiro Kasahara (Traditional Craftman), Kamagata Usuba (West Tyepe), SIngle Edge (Bebvel), Japanese Carbon Steel, White #3 Steel , Honyaki (Mono Carbon Steel）, Free forging, Traditional Oil Quenching (Mono Steel), Front Mirror finish (Flat), Wave Floating (Namiukashi), approx 218mm, approx 52mm, approx 4.3mm, Only Blade 248g, Octagonal ebony Nickel ring, Approx 150mm, Handle will be attached and shipped., Equipped Magnolia White Saya, Equipped Certificate, Right-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade., Professional use (for top chef ), Knife holder is not included.

Recommended for Either a Head Chef or colectors

This product is limited to one item and will not be restocked.

Out of stock

Kamagata 240mm
Kamagata Shirogami-3 (WS#3) 240mm Double Welding Kasumki Finish with sheath
USD516.41
Brand New/unused, Image information takes precedence over textual information listed on the product page., We ship with rust-stopping oil., It is suitable for cooking vegetables like Usuba, but the thickness of the ridges is several steps thinner and it is suitable for more delicate peeling., Sakai / Osaka Pref./ Japan, Shigehiro Kasahara (Traditional Craftman), Kamagata Usuba (West Tyepe), SIngle Edge (Bebvel), Japanese Carbon Steel, White #3 Steel (edge) and Soft iron, Double Welding (Hagane on Soft Iron), Free forging, Traditional Pine Charcoal Quenching (Duble Steel), Kasumi finish, approx 225mm, approx 55mm, approx 4.7mm, 329g, Octagonal Magnolia, Handle will be attached and shipped., Equipped Magnolia White Saya, Equipped Certificate, Right-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade., Professional use (for top chef ), Knife holder is not included.

Recommended for Either a Head Chef or colectors

In stock
+ −

This product is limited to one item and will not be restocked.

Kamagara 240mm
Kamagata Shirogami-3 (WS#3) 240mm Double Welding One Side Mirror Kasumki Finish with sheath
USD624.14
Brand New/unused, Image information takes precedence over textual information listed on the product page., We ship with rust-stopping oil., It is suitable for cooking vegetables like Usuba, but the thickness of the ridges is several steps thinner and it is suitable for more delicate peeling., Sakai / Osaka Pref./ Japan, Shigehiro Kasahara (Traditional Craftman), Kamagata Usuba (West Tyepe), SIngle Edge (Bebvel), Japanese Carbon Steel, White #3 Steel (edge) and Soft iron, Double Welding (Hagane on Soft Iron), Free forging, Traditional Pine Charcoal Quenching (Duble Steel), Front Mirror finish (Flat), approx 225mm, approx 55mm, approx 4.8mm, 328.5g, Octagonal Magnolia, Handle will be attached and shipped., Equipped Magnolia White Saya, Equipped Certificate, Right-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade., Professional use (for top chef ), Knife holder is not included.

Recommended for Either a Head Chef or colectors

In stock
+ −

This product is limited to one item and will not be restocked.

Kamagata
Kamagata Shirogami-3 (WS#3) Oil Quenching 240mm One Side Mirror Namiukashi Hamon Ebony handle with sheath By Yoshikazu Ikeda
USD1,373.52
Brand New/unused, Image information takes precedence over textual information listed on the product page., We ship with rust-stopping oil., It is suitable for cooking vegetables like Usuba, but the thickness of the ridges is several steps thinner and it is suitable for more delicate peeling., Sakai / Osaka Pref./ Japan, Yoshikazu Ikeda (Traditional Craftman), Shigehiro Kasahara (Traditional Craftman), Kamagata Usuba (West Tyepe), SIngle Edge (Bebvel), Japanese Carbon Steel, White #3 Steel , Honyaki (Mono Carbon Steel）, Free forging, Traditional Oil Quenching (Mono Steel), Front Mirror finish (Flat), Wave Floating (Namiukashi), approx 233mm, approx 55mm, approx 4.3mm, Only Blade 283g, Octagonal ebony Nickel ring, Approx 150mm, Handle will be attached and shipped., Equipped Magnolia White Saya, Equipped Certificate, Right-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade., Professional use (for top chef ), Knife holder is not included.

Recommended for Either a Head Chef or colectors

Out of stock

Usuba
Usuba West Form Kamagata 180mm Shirogami-2(WS#2) Double Welding With Sheath
USD165.52
Brand New/unused, Image information takes precedence over textual information listed on the product page., The rust-proof liquid is painted., Suitable for peeling and cutting vegetables., Sakai / Osaka Pref./ Japan, Yamawaki Cutlery-Sakai Osaka, Kamagata Usuba (West Tyepe), SIngle Edge (Bebvel), Japanese Carbon Steel, White #2 Steel (edge) and Soft iron, Double Welding (Hagane on Soft Iron), Free forging, Traditional Pine Charcoal Quenching (Duble Steel), approx 175mm, approx 44.6mm, According to image, approx 2.8mm, Octagonal Magnolia, Joined, Equipped Magnolia White Saya, Right-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade., For professionals (can be used at home)
Recommended for Junior Chef or Amateurs who love cooking.: should also be proficient at sharpening.
In stock
+ −

Kamagata Usuba
Kamagata Usuba (West type) VG10 210mm Honyaki Mono Steel with Ebony Handle and Sheath
USD905.07
Brand New/unused, Image information takes precedence over textual information listed on the product page., Rust prevention is unnecessary knife., Suitable for peeling and cutting vegetables., Sakai / Osaka Pref./ Japan, Kasahara Hamono-Sakai Osaka, Kamagata Usuba (West Tyepe), SIngle Edge (Bebvel), Stainless Steel, VG10 , Honyaki (Mono Stailess）, Cutting forging, Electric furnace (pot), HRC-60, Front Mirror finish (Flat), approx 325mm, approx 200mm, approx 50mm, approx 3.6mm, Only Blade 213g, Octagonal Magnolia, 140mm, Handle will be attached and shipped., Equipped Magnolia White Saya, Right-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , Since this knife is made from stainless,it will not rusty., Professional use (for top chef )
Recommended for Either a Head Chef or Junior Chef : should also be proficient at sharpening.
In stock
Add to cart

Usuba knife
Usuba West Form Kamagata Shirogami-2(WS#2) Double Welding 210mm
USD188.28
Brand New/unused, Image information takes precedence over textual information listed on the product page., Suitable for peeling and cutting vegetables., Sakai / Osaka Pref./ Japan, Yamawaki Cutlery-Sakai Osaka, Kamagata Usuba (West Tyepe), SIngle Edge (Bebvel), Japanese Carbon Steel, White #2 Steel (edge) and Soft iron, Double Welding (Hagane on Soft Iron), Free forging, Traditional Pine Charcoal Quenching (Duble Steel), approx 198mm, approx 357mm, approx 49.3mm, approx 4.87mm, According to image, Octagonal Magnolia, approx 142mm, Unjoined / If you want to join, please check the joining request (free), Saya (Sheath) can be option purchased., Right-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade., For professionals (can be used at home)
Recommended for Junior Chef or Amateurs who love cooking.: should also be proficient at sharpening.
In stock
Add to cart

Save 10%
Usuba Kamagata Shirogami-2(WS#2) Double Welding 180mm Yoshihiro-Kasumi-Nanako Series
USD172.41 USD155.17
Brand New/unused, Image information takes precedence over textual information listed on the product page., Suitable for peeling and cutting vegetables., Sakai / Osaka Pref./ Japan, Kamagata Usuba (West Tyepe), SIngle Edge (Bebvel), Japanese Carbon Steel, White #2 Steel (edge) and Soft iron, Double Welding (Hagane on Soft Iron), Free forging, Traditional Pine Charcoal Quenching (Duble Steel), According to image, Special Paint Round shape Magnolia, Joined, Right-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade., Saya(sheath) , For professionals (can be used at home)
Recommended for Junior Chef or Amateurs who love cooking.: should also be proficient at sharpening.
Out of stock

Kamagata Usba Shirogami-2 (WS#2) Dobule Welding 235mm Kasumi and Mirror Finish By Kijiro Doi
USD452.41
Unused, We ship with rust-stopping oil., Suitable for peeling and cutting vegetables., Sakai / Osaka Pref./ Japan, Keijiro Doi (Traditional Craftman / passed away in 2017), Unknown, Kamagata Usuba (West Tyepe), SIngle Edge (Bebvel), Japanese Carbon Steel, White #2 Steel (edge) and Soft iron, Double Welding (Hagane on Soft Iron), Free forging, Traditional Pine Charcoal Quenching (Duble Steel), Unmeasured, Front and back Mirror finish , approx 200mm, approx 303mm, approx 50mm, approx 4.4mm, According to image, Octagonal Rosewood, Joined, Equipped Magnolia White Saya, Kitchen knife holder is not included., Right-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade., Saya(sheath) , Collection item
In stock
Add to cart