Tojiro Kamagata Usuba Shirogami 195mm (7.7")
Tojiro Kamagata Usuba Shirogami 195mm (7.7")
Tojiro Kamagata Usuba Shirogami 195mm (7.7")
Tojiro Kamagata Usuba Shirogami 195mm (7.7")
Tojiro Kamagata Usuba Shirogami 195mm (7.7")
Tojiro Kamagata Usuba Shirogami 195mm (7.7")

Tojiro

Tojiro Kamagata Usuba Shirogami 195mm (7.7")

160,00€

Only 0 left in stock

✔︎ No import fees & duties - worldwide
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

Tojiro Kamagata Usuba Shirogami 195mm (7.7") is a specialized blade designed for precise vegetable chopping on a kitchen board. Its height and straight edge also make it ideal for katsuramuki, a challenging Japanese cutting technique used for peeling larger tuberous vegetables like daikon into long, thin slices. It should be noted that this single bevel blade is only suitable for right-handed users. 🚨

Japanese cuisine emphasizes the importance of seasonal ingredients, for which there is a specific term "shun". Shun is the essence of the season, food that can be enjoyed locally and seasonally and there is an emphasis on creating dishes that use such ingredients in cooking all over Japan. For the preparation of fresh and quality seasonal food we, of course, need a knife so sharp and precise that it minimally damages the cell walls of vegetables and avoids reducing the quality, taste, and appearance of the prepared dish. And this is where Usuba comes into play.

Usuba in Japanese means thin, which is an appropriate description of this knife designed for preparing vegetables, where a thin blade is very important. When cutting firm vegetables such as carrots, it is important that the blade cuts, not split, as can often happen with thicker knives.

Kamagata refers to a semicircular blade head that is suitable for more precise work and precise cutouts. This style of Usuba is most popular in Japan around Kyoto, where the diet is more heavily based on vegetables than elsewhere in the country.

The blade will develop patina! The knife is forged from the purest carbon steel - Shirogami #1 steel, the hardness of around 61-62 HRC and is intended for the more demanding user who can handle and take care of it. The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. Ballistol oil is recommended for the care of such blades.

About Tojiro:
Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. Tojiro's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes Tojiro's knives a must-have in any kitchen. Tojiro's main focus? Sharpness!

A big bonus is their great team which we are always very eager to meet and talk to! 😊



Blade shape: Usuba

Steel type: Shirogami #1

Blade construction: Ni-mai / migaki

Hardness (HRC scale): 61-62

Overall length: 340mm (13.4")

Blade length: 185mm (7.3")

Blade height: 47mm (1.85")

Spine thickness: 4mm (0.16")

Weight: 220g (7.8 oz)

Handle length: 138mm (5.4")

Handle type / wood: Japanese / Magnolia

Kanji on the blade: 藤次郎作 TOJIRO-saku (made by TOJIRO)

Blacksmith: Tojiro

Location of the smithy: TSUBAME-SANJO / Niigata Prefecture / Japan

☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.

☝️ THIS KNIFE MAY DEVELOP PATINA

Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:

✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.

A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).

→ For in-depth information about patina, read our dedicated post on patina.

GENERAL KNIFE CARE TIPS:

Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:

✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.

❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️A knife is a tool intended for specific use: it’s not a can opener, screwdriver, trowel, wire cutter, hammer etc. Kitchen knives are meant for preparing food.

→ For more details, read our guide on Maintenance of Kitchen Knives.

🤙 Contact us if you need some help. We reply within 1 business day.

SHIPPING RATES:
- €10
- flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).

EXCEPTIONS:
- United Kingdom
- shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia - shipping to Russia costs €40*. All orders are shipped with EMS postal service.
*or more, depending on the weight

DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.

DELIVERY TIME:
- Europe:
1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days

RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.

📩 Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)

Each knife comes with:

✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.

Express Worldwide shipping

10€ flat rate with DHL Express.
Free on orders over 300€.

No Duties & Fees

We cover any import fees, worldwide.
All prices are final, tax included.

Easy Returns

Something not OK? You have 30 days to return it, no questions asked.

Attentive support

Get in touch, we usually respond within a few hours.

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)

Quiz

Still doubting which type of Japanese knife should best fit your needs? 

We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

Take the quiz