The Usuba knife is a Japanese kitchen knife with a straight blade that makes cleaning and cutting of vegetables easy. Heavier than the Nakiri knife, this japanese knife is the favourite for Japanese chefs.
Tojiro takes pride in Japanese skills for cutlery. The enthusiasm for pursuing sharpness created “Tamahagane”, an extremely pure iron no one had never seen before. The “Tamahagane” is as highly valued as “Yasuki-Hagane” steel, good for knife-making in the present days and an essential material in Japanese knife culture. Tojiro employed “Shirogami”, a variation of “Yasuki-Hagane” steel with soft iron on it and forged. These kitchen knives can offer high quality and reasonable price as well.
Tojiro has been transmitting the tradition and trying to develop a fusion of the tradition and modern technology on Japanese-style knives. They have studied the best temperature for hardening, the edge angle, etc. for Shirogami steel. We can highly recommend these kitchen knives with firm confidence.
- Core: Shirogami steel.
- Outer layer: soft iron.
- Handle: oak wood.
- Collar: resin.
- Single edged.
- Made in Japan.
Tojiro is a Japanese kitchen knife brand focused in the sharpness of the knife. The combination of advanced technology and traditional technique creates a unique knife. A top brand among knife manufacturers in Niigata Prefecture, and also among the top 5 in Japan.