Sakai Takayuki Kamagata Usuba Knife, Aonikou, 195mm / 7.7" Naniwa Traditional Stones Definitely gaining in popularity here

Definitely gaining in popularity here

Wusthof # 1040200120

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

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

These shears can be taken apart

Sakai Takayuki Kamagata Usuba Knife, Aonikou, 195mm / 7.7" Naniwa Traditional Stones Definitely gaining in popularity hereVery 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