The usuba is the knife Japanese professional cooks reach for when precision matters most in vegetable work - push-cutting, paper-thin katsuramuki sheets, and decorative cuts that would crush or tear under a double-bevel blade. The single bevel geometry concentrates the cutting angle entirely on one side, producing an edge that separates cleanly from the food and maintains a truer line through the cut than any double-bevel knife can achieve. TOJIRO builds this usuba from Shirogami #2 (White #2) carbon steel - a simple, pure alloy with minimal additives that sharpens to a very fine edge with immediate feedback, holds it through demanding prep, and responds honestly to the whetstone when the time comes. The magnolia handle with a resin ferrule is the traditional pairing for single-bevel professional knives - lightweight, comfortable, and correctly balanced for the long sessions this format was designed for.
This is a specialty knife and, in the right hands, will get results that no nakiri or gyuto can match. Shirogami #2 is reactive carbon steel - it will develop a patina with use and requires attentive care. For cooks willing to work with that, the return is a cutting edge that serious vegetable cooks consider the standard against which everything else is measured.
Care Instructions: Hand wash only - never put in the dishwasher. Dry thoroughly after every use to prevent rust. Avoid cutting hard foods such as bone, squash, or frozen items, and use a wood or rubber cutting board. Expect a patina to form - this protects the steel. Store dry and apply a light coating of camellia oil for longer-term storage. Sharpen on quality whetstones.Maker: TOJIRO
Origin: Japan
Steel: Shirogami #2 (White #2) carbon steel
Construction: Ni-mai (2 layer)
Bevel: Single bevel, right-handed
Use: Traditional usuba for vegetables, katsuramuki, fine cuts
Weight: 6.3 oz (180 g)
Blade Length: 180 mm
Total Length: 310 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm
Handle: D-Shaped Magnolia Wood
Ferrule: Resin
Reactive steel - requires proper care
This is a specialty knife and, in the right hands, will get results that no nakiri or gyuto can match. Shirogami #2 is reactive carbon steel - it will develop a patina with use and requires attentive care. For cooks willing to work with that, the return is a cutting edge that serious vegetable cooks consider the standard against which everything else is measured.
Care Instructions: Hand wash only - never put in the dishwasher. Dry thoroughly after every use to prevent rust. Avoid cutting hard foods such as bone, squash, or frozen items, and use a wood or rubber cutting board. Expect a patina to form - this protects the steel. Store dry and apply a light coating of camellia oil for longer-term storage. Sharpen on quality whetstones.
