This is a Kansai style of Usuba knife. Usuba literally means “thin blade” indicating its relative thinness compared to the other knives. Kamagata style variation has a spine that curves downwards at the tip, allowing the usuba to do fine, delicate work such as “Katsuramuki” which is shaving a cylindrical vegetable into a thin sheet. Kichiji knives are painstakingly created by master craftsmen in Sakai, Osaka. The blade of these knives is extremely sharp and easy to Aogami2 carbon steel knives require special care to avoid rusting. Recommended for professional chefs.