The blade is less broad, and overall the knife is closer in size to a French chef’s knife.
The cutting edge is completely straight and sharpened only on one edge.
It can make paper-thin slices of fruits and vegetables.
The are three slight variations:
- “Azumagata” version has a completely flat nose;
- “Kamagata” version has a slight tapering starting halfway down the nose of the knife. Originated in Kasai region.
- “Hishigata” version has even more of a point at the end.