Le Kamagata se termine par un bout pointu qui permet un travail plus délicat. Originaire de la région du Kansai
The Usuba is a traditional Japanese knife used to cut vegetables. It has a single edged blade and is therefore extremely sharp. Traditionally used for katsura-muki, in which one continuous thin sheet is peeled off a daikon radish.
The Kamagata, has a pointed tip, which allows for more delicate work and originated in the Kansai region of Japan.