Knife Shirogami 18.5cm Kamagata Usuba

Tojiro Shirogami Kamagata Usuba Knife 18.5 cm The Japanese Usuba knife is a fundamental traditional tool for processing vegetables with a single-sided edge. It resembles a narrow cleaver, but it should not be used for chopping bones or frozen items. The literal translation of "Usuba" is "thin blade." Its straight cutting edge allows for various cutting techniques, such as julienne. The Usuba knife greatly facilitates the chopping, shredding, and portioning of vegetables, regardless of their size and shape. Thanks to its distinctive high blade, it fits perfectly in the hand, resting against the cutting board, ensuring comfortable work while chopping. It has a semi-circular blade tip, very similar in shape to santoku. This shape significantly facilitates rolling vegetables for decorative purposes and slicing them into fine slices. The handle of the knife is made of magnolia wood, valued for its lightness and resistance to moisture. This also provides a pleasant feel due to its natural color, creating a uniform appearance with the black matte blade. Specifications: Blade: 3-layer rust-resistant steel, core - Shirogami #2 Blade hardness: 60 HRC +/-1 Blade length: 18.5 cm Blade width: 4.5 cm Weight: approx. 211g Usage Tips: After use, wash the knife and preferably wipe it dry or leave it to dry on a rack. Washing knives in a dishwasher is not permissible. Chemicals used in dishwashers can lead to discoloration on the blade, permanently damage the handle, or the blade itself. Knife storage is also important. Magnetic strips and magnetic boards are highly recommended, as they protect the knife while it rests during kitchen work. Traditional slot blocks require attention when inserting and removing knives to protect their edges. It is also important to remember to thoroughly dry them before storage since the closed block construction does not provide good ventilation for the knives. Preserving the quality of knife edges also involves the proper use of cutting boards. Wooden and bamboo boards are recommended, while glass and stone boards are definitively discouraged. Additionally, pay attention to not cutting frozen products, bones, or immersing the blade in boiling water during thermal food processing. Kitchen knives that have not been used for a long time can be greased with camellia oil to keep them in good condition. Following these guidelines will allow you to enjoy the beautifully crafted, perfectly sharp knives for many years. SHIROGAMI The core for making these knives is 3-layer rust-resistant Shirogami #2 steel with a hardness of 60 HRC +/-1. It is the purest of steels, known as "white steel," additionally clad in soft iron, which makes maintenance and sharpening easier and provides a perfectly polished, mirror-like cutting edge. The finish of the cutting edge of the knives (black matte) is a traditional finishing method called "Kurouchi." It gives the blades a unique style and helps protect carbon steel from reacting with food. TOJIRO In the world of Japanese knives, sharpness is paramount. The range includes many products, and the production process is based on the use of both the properties of the materials themselves and modern technologies. All Tojiro knives are created out of a passion for Japanese culinary traditions, where the primary goal is the noble beauty of the dish.