Tojiro Shirogami Usuba Knife 16.5 cm Hammered F-1126

Introducing the Tojiro Usuba Shirogami 16.5 cm Hammered – a true gem of Japanese tradition! Featuring a unique hammered blade crafted from Shirogami stainless steel, a handcrafted Kurouchi finish, and a beautiful magnolia wood handle, this knife shines in every detail.

Experience the precision and timeless durability of an authentic Japanese knife, and elevate your kitchen with a touch of tradition and quality!

CAUTION: Shirogami steel is high in carbon and is one of the sharpest metals for kitchen knives, but it is not stainless. Proper maintenance and avoiding the appearance of rust require very careful cleaning and drying after each use.

Features:

• Shirogami and iron blade

• Handmade, hammered craftmanship

• Extremely high sharpness and toughness

• Extremely durable, long lasting

• Hand sharpened for excellent first use performance

• Comfortable, magnolia wood handle

• Authentic Japanese quality

The Usuba knife is the quintessential vegetable knife in Japanese cuisine. Featuring a distinctive pointed tip, its straight blade rests fully on the cutting surface with a single motion. The blade length is perfect for finely chopping, even in the compact space of a home kitchen, while its lightweight design ensures comfort during extended use.

Shirogami, a historic steel Tojiro is proud of its Japanese craftsmanship in the field of knives. The excitement of pursuing maximum sharpness, created "Tamahagane" which is an extremely pure iron that no one had ever seen. "Tamahagane" is also called "Yasuki-Hagane", and is great for creating knives nowadays and also plays a very important role in the evolution of Japanese style knives. Tojiro used the "Shirogami" steel core, which is considered to be synonymous with the "Yasuki-Hagane", as one of the toughest steels in the world, and then its craftsmen forged it with layers of iron. Tojiro craftsmen are aware of the temperature to achieve maximum hardness but also the best sharpening angle for optimal sharpness in terms of Shirogami steel & highly recommend it.

If you want to cut food into very thin slices or create pieces with very precise symmetry, and even with quick movements without leaving any food left on the knife, then you will love the single cut of this knife. The above tasks are very common in Japanese cuisine, so traditional Japanese knives are sharpened only on one side. The Shirogami is sharpened by experienced Japanese craftsmen on only one side at 15 ° to get a really sharp blade.

Comfortable magnolia wood handle The first part of the knife you encounter is the handle. The handle of this Tojiro knife pays homage to the tradition of Japanese cuisine, crafted from durable magnolia wood that withstands continuous and demanding use while maintaining contact with food and kitchen materials. Its round shape ensures comfort and practicality from any angle, providing excellent ergonomics and complete control during use.

Made In Japan The Japanese tradition of knife making spans many years, rooted in the techniques that perfected samurai blades. Today, this tradition merges with the latest innovations in metal alloys and knife craftsmanship. Tojiro is among Japan's top five knife makers, seamlessly combining the essence of Japanese authenticity with modern technology.

Additional features:

• Weight: 220 gr

• Rockwell Hardness: HRC 60±1

• Backbone Thickness:

• Overall length: 30 cm

• Special gift box

It is recommended avoiding a dishwasher on any good knife. Hand washing in warm water and quick wiping is enough for any stainless knife. Whatever knife you use, it will eventually need to get sharpened to remain in high performance. Hard steel knives (high Rockwell) such as the Japanese and especially if they are sharpened on one side, it is recommended to sharpen exclusively with stone to achieve the best possible sharpening while protecting the blade of the knife to continue to have the highest possible performance.