Tojiro Shirogami Usuba 165mm
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
Expect a patina to form — this protects the steel
Use whetstones only (no pull-through sharpeners)
Store dry; apply food-safe oil if not used regularly
SpecificationsSteel: Shirogami #2 (White #2) carbon steel Construction: San-mai, single bevel Bevel: Right-handed (note if left-handed version needed) Use: Traditional usuba for vegetables, katsuramuki, fine cuts Edge Length: 165mm Total Length: 300mm (approx.) Weight: 6.4 oz Made in Japan by Tojiro Handle Style: Japanese ho wood or composite (depending on batch) Reactive steel — requires proper care
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
Expect a patina to form — this protects the steel
Use whetstones only (no pull-through sharpeners)
Store dry; apply food-safe oil if not used regularly
Specifications
