Bevel Type Analysis
Single Bevel (Kataba)
Traditional blades are flat or slightly concave on the back ( ) and beveled only on the front. This enables clean, razor-sharp surgical slices without pushing or squeezing foods—highly favored by Japanese sushi and sashimi chefs.
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Shinshu Sickles (Kama)
Shinshu Kama (信州鎌)
Description
Originating in the mid-16th century, Shinshu villagers learned forging from blacksmiths repairing weapons during the Battles of Kawanakajima. In the early 19th century, the prototype of the Shinshu sickle was developed, and it is still known for being light and sharp.
Best For
✓ Cutting grass
✓ Harvesting crops
✓ Clearing brush
✓ Agricultural tasks
Blade Characteristics
- Features 'Shibazuke' (angling the blade to bring cut grass closer).
- Uses 'Tsuri' (inward curving to prevent slipping despite a thin blade).
- Meticulous hand-forging with 'Konarashi' (low-temperature forging for toughness).
- Paper-thin, razor-sharp edge profile.