TOJIRO's SHIROGAMI Usuba is a traditional Japanese vegetable knife designed for precision cutting. The blade is made from Shirogami #2 (White #2) carbon steel, a fine-grained steel loved by professional chefs for its exceptional sharpness and easy sharpening response. The single bevel design allows extremely clean cuts, making it ideal for thin vegetable slicing, katsuramuki, and decorative work.
This knife features a lightweight handle and a clean, uncoated carbon blade. Because it is reactive, it will develop a natural patina with use and should be kept clean and dry to prevent rust.
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; apply a light coating of camellia oil for longer-term storage. Sharpen on quality whetstones.Steel: Shirogami #2 (White #2) carbon steel
Construction: San-mai, single bevel
Bevel: Right-handed
Use: Traditional usuba for vegetables, katsuramuki, fine cuts
Weight: 6.3 oz (180 g)
Blade Length: 165 mm
Total Length: 310 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm
Made in Japan by TOJIRO
Handle: D-Shaped Magnolia Wood
Ferrule: Resin
Reactive steel — requires proper care
This knife features a lightweight handle and a clean, uncoated carbon blade. Because it is reactive, it will develop a natural patina with use and should be kept clean and dry to prevent rust.
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; apply a light coating of camellia oil for longer-term storage. Sharpen on quality whetstones.
