Sakai Takayuki Kamagata Usuba Knife, Aonikou, 195mm / 7.7" Naniwa Traditional Stones and even many pro users

and even many pro users now prefer a knife of this size instead of the old-school 10"

and you even get a nice water buffalo horn ferrule (bolster)

000 abrasive has wider tolerances and so can produce coarser scratches

fully forged (so the steel is harder and stronger and higher quality than cheaper versions)

Sakai Takayuki Kamagata Usuba Knife, Aonikou, 195mm / 7.7" Naniwa Traditional Stones and even many pro usersVery thick and strong and yet very sharp heavy duty traditional Japanese carbon steel Kamagata style usuba vegetable knife. This style of usuba is perhaps more useful than the commonly seen usuba since it has a pointed tip (more like a santoku) whereas the other style has a rounded tip. Ever wondered how they get those veggies paper thin in sushi shops? This is the tool to use. Search for "usuba" on Youtube for some good examples of this style of