Tojiro Usuba Left 165mm (6.5")
Best To Use
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🚩 The blade is suitable for left-handed users.
This knife boasts an extremely sharp blade, traditional magnolia wood handle and superb MV steel.
The ratio between the weight of the blade and handle guarantees excellent balance which is of essential importance for precise work, especially when using more challenging cutting techniques, such as katsuramuki or daikon peeling.
The steel is on the softer side (57-59 HRC), but that makes it less sensitive and simpler to maintain. When used correctly, it remains sharp for a very long time and resharpening is a breeze. Tojiro’s blacksmiths processed the steel so that the blade prides itself on the best of all characteristics that are indispensable for work either in a home or professional kitchen: maximum resistance to wear and rust.
The most important feature of the new Tojiro TOSHU series is that it is made for left-handed people who, until now, were often deprived of a wide selection of traditional, single-bevel blades. Single-bevel blades are usually available only for right-handed users, while versions for lefties are extremely rare, also in the Japanese market. Toshu series brings change – beautiful single-bevel knives for left-handed users, and a reasonable price tag to boot.
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! 😊
|Steel type:||Molybdenum Vanadium
|Hardness (HRC scale):||57-59|
|Overall length:||315mm (12.4")|
|Blade length:||165mm (6.5")|
|Spine thickness:||3.50mm (0.1")|
|Weight:||200 g (7.1 oz)|
|Handle length:||130mm (5.1")|
|Handle type / wood:||
Japanese / Magnolia
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.