HO-KM-210 Kamagata Usuba – a master carver of vegetables with a craftsman’s soul

The HO-KM-210 from the HO Kamagata Usuba (鎌形薄葉) series is a knife that doesn’t merely cut — it creates. Its distinctive sickle-shaped Kamagata tip is the hallmark of masters from the Kansai region (Ōsaka), where precision and aesthetics have gone hand in hand for centuries. This is why this profile is more often chosen than the classic square-tipped Usuba from Tokyo: it offers the chef greater freedom, finesse, and control.

In the hands of the HO-KM-210, raw vegetables become composition. The curved tip is designed specifically for kazari-giri — the Japanese art of decorative cutting, where every movement must be clean, confident, and perfectly controlled. There is no room for chance here. Every stroke of the blade is a deliberate gesture.

As befits the HO series, this knife is handcrafted in Sakai — the cradle of Japanese bladesmithing — using the traditional Kasumi technique. A core of legendary YASUKI White #2 steel delivers extreme sharpness and surgical precision, while the soft low-carbon steel cladding protects the blade and gives it its signature misty finish. This pairing has defined the highest class of Japanese knives for generations.

The HO-KM-210 performs exactly like a classic Usuba — but with greater elegance. Its tall blade offers total control over the cut, enables precise handling of even large vegetables, and supports knuckle-guided techniques with the free hand. This is a knife for those who know exactly what they’re doing — and want to feel absolute control.

It is the choice of chefs who refuse to settle for “good enough.”
A tool for those who treat the kitchen as an art form.
HO Kamagata Usuba — prestige, tradition, and emotion forged into steel.

If you prefer a double-bevel vegetable knife, a similarly shaped Nakiri is a natural alternative. And if you want to unlock the full potential of a Kasumi-class blade, be sure to explore our sharpening and care guide.