Kanematsu Usuba - Ginsan - 180mm

This ginsan usuba is a traditional Japanese vegetable knife designed for precise, clean cuts in plant-based ingredients. “Usuba” refers to its thin, flat blade and single-bevel edge, which allow for exceptionally straight cuts and delicate work like katsuramuki (rotary peeling for daikon sheets), fine julienne, and paper-thin slicing.

The “ginsan” (also called Silver 3) steel is a stainless steel developed by Hitachi Metals that offers a balance of sharpness, edge retention, and corrosion resistance, making it easier to maintain than traditional carbon steel while still performing at a high level. In practice, a ginsan usuba excels at preparing vegetables with minimal cell damage, which helps preserve texture, flavor, and presentation, making it especially valued in professional Japanese kitchens and refined home cooking.

These are becoming harder to find as they are not manufactured for export like many Japanese knives are today.