The traditional line of MCUSTA consists of the exclusive Shiro series. They are equipped with single-sided cut blades and a Japanese magnolia wooden handle.
The Shiro-ko series has a bolster make out of real water buffalo horn. The blade is made of the famous "Hitachi Shirogami # 1 White steel" with a hardness of 62-64 HRc.
3 different types of knives are available: Kama-usuba for vegetables and herbs, the Deba for preparing whole fish and the Yanagiba for fish. The 3 blades that are shown on the right. In the traditional Japanese kitchen, these are essentially the 3 knives that are used.
A Kama-Usuba differs from a regular Usuba. A Usuba has a right cut point (like the knife on the right), a Kama-Usuba (left) has a round cut point and therefore has a thighter point. The disadvantage of this point is that it is more sensitive, because the steel is very thinly ground there. A Usuba is somewhat more robust but has the disadvantage that it is less stable and can sometimes feel a bit top heavy. The choice between a Usuba and a Kama-Usuba is therefore primarily a personal one. If you are looking for a vegetable knife that is cut on both sides, then you can choose a Nakiri, both with traditional handles and with a more western handle.