Tojiro Μαχαίρι Usuba από ατσάλι shirogami 19.5 εκατ. με λαβή βελανιδιάς Tojiro Shirogami F-942

In Japan, "Tosho" craftsmen are the only ones who are allowed from the government to make authentic Japanese swords. These craftsmen have many limitations on the materials & techniques they can use to protect the Japanese tradition. That is why it is said that Japanese knives are the best, but also the sharpest. Maintaining that tradition, Tojiro also offers knives that combine traditional style and modern technology in order to achieve the best possible result and offer you exceptional knives!

This knife will earn a place in your heart and will be a real gem as well as a valuable tool in the kitchen of even the most demanding chef.

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 vegetable knife in Japanese cuisine. In addition to its characteristic vertical tip, the straight blade rests entirely on the cutting surface, with a single movement. The length of the blade is ideal for chopping even on the counter of the home kitchen, where the space is usually more limited, while its light weight makes it comfortable for continuous 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 come in contact with is the handle. The handle of this Tojiro knife honors the tradition of Japanese cuisine and is made of magnolia wood, which is both durable and hard for continuous and demanding use, as well as in contact with food and kitchen materials. The round handle makes the knife comfortable and practical from any angle, giving you ergonomics and complete control over use.

Made In Japan

The Japanese tradition of knife making goes back many years, drawing on the techniques that have perfected the samurai knife making. Today, tradition is combined with the most up-to-date and innovative techniques of metal alloys and knife making. Tojiro is one of Japan's top five knife makers, combining the best of Japanese authenticity with modern technology.

Additional characteristics:

• Weight:

• Rockwell Hardness: HRC 60±1

• Backbone Thickness:

• Overall length: 34 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.