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Tojiro Hammered Knife Usuba from Stainless Steel 16.5cm
Knives

Tojiro Hammered Knife Usuba from Stainless Steel 16.5cm Code: F-1126

Key features:

  • Chef Knife
  • Material: Stainless Steel
  • Blade Length: 24 cm
  • Total Length: 38.5 cm
  • Weight: 190 gr
See full description

  • Item

    Usuba

    The Usuba is a traditional Japanese knife with a wide, straight, single-edged blade, designed for precise vegetable cutting. Ideal for thin slices and decorative techniques, it offers absolute control without crushing the ingredients. An essential tool for Japanese cuisine.
  • Blade Material Stainless Steel
  • Blade Length 16.5 cm
  • See all

Blade length

  1. 16.5 cm

    from 230,32 €

  2. 18 cm

    from 262,95 €

240 00 €
240 Coins 240 Coins
Delivery by Tue, 14 Jul
Free shipping cost
Sent from Greece
From I Love BBQ
Greece
1 piece
See Cutlery on the page of I Love BBQ
What if I want to return it?

You can return it for free within 14 days. We will come to your place, return it for free, and you will get your money back.

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Product report

Description

Description

Chef Knife

The chef's knife is the favorite knife of every professional and amateur cook, and not without reason. It perhaps has the most uses of any other kitchen knife, as you can use it to cut large portions, chop or slice everything from vegetables and fruits to meat and fish. Its wide blade and curved edge make it ideal for quick chopping through the well-known rocking motion. The thickness of the blade at the spine is enough to give you the weight and power you need, while its length covers a wide range of daily tasks.

Blade Material

Each Japanese knife stands out primarily for its blade, and the Hammered features a blade with exceptional sharpness that lasts for a long time without requiring special maintenance.

It consists of the innovative Japanese VG10 stainless steel alloy at its core, ensuring excellent hardness and durability. The VG10 is covered by two layers of soft stainless steel with 13% chromium content for easier sharpening and better knife protection. 

Each Hammered is hand-sharpened by experienced Japanese craftsmen on both sides at 15°, so you receive an absolutely sharp knife. The blade has a unique appearance, and the surface is crafted to highlight the knife's hammered construction, giving it a unique effect and character.

Its hardness rating is 58 (±1) HRC (a knife with a hardness above 56 HRC is considered good).

Comfortable wooden handle

The handle of this handmade knife honors the tradition of Japanese cuisine and is made from magnolia wood, a hard and durable wood that withstands both continuous and tough use, as well as contact with food and kitchen materials. The round shape of the handle makes the knife comfortable and practical to use from any angle, providing you with ergonomics and complete control during use. The magnolia wood handle has a simple appearance, harmoniously matching the metal of the blade and is tightly bound to it with a resin collar.

Cutting board

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.

Cleaning

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.

For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

Sharpening

No matter how sharp a knife is initially, after some use it needs sharpening, something you can achieve with a sharpener, whetstone, or honing rod.

You can determine if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut a sheet of paper. Conversely, a knife that needs sharpening will struggle and the cut will be jagged.

It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade's edge and to maintain its sharpness.

Manufacturer

Manufacturer Details

Warnings & Safety Information
See full description

Specifications

Specifications

Product Number
F-1126
Type
Usuba

Type

Usuba
The Usuba is a traditional Japanese knife with a wide, straight, single-edged blade, designed for precise vegetable cutting. Ideal for thin slices and decorative techniques, it offers absolute control without crushing the ingredients. An essential tool for Japanese cuisine.
Material
Stainless Steel
Japanese
Yes

Japanese

Renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate movements.
Professional Series
No

Professional Series

Professional-use knives are designed for intensive and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
Household Use
Yes
Pieces
1 pcs
Blade Length
16.5 cm
Colour
Beige
with Non-Stick Coating
No
Dishwasher safe
No

Important information

Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.

See all specifications
Questions

Questions

Do you have a question about the product?

Those users who have this product can help you

Ask for the product

Description & Specifications

Chef Knife

The chef's knife is the favorite knife of every professional and amateur cook, and not without reason. It perhaps has the most uses of any other kitchen knife, as you can use it to cut large portions, chop or slice everything from vegetables and fruits to meat and fish. Its wide blade and curved edge make it ideal for quick chopping through the well-known rocking motion. The thickness of the blade at the spine is enough to give you the weight and power you need, while its length covers a wide range of daily tasks.

Blade Material

Each Japanese knife stands out primarily for its blade, and the Hammered features a blade with exceptional sharpness that lasts for a long time without requiring special maintenance.

It consists of the innovative Japanese VG10 stainless steel alloy at its core, ensuring excellent hardness and durability. The VG10 is covered by two layers of soft stainless steel with 13% chromium content for easier sharpening and better knife protection. 

Each Hammered is hand-sharpened by experienced Japanese craftsmen on both sides at 15°, so you receive an absolutely sharp knife. The blade has a unique appearance, and the surface is crafted to highlight the knife's hammered construction, giving it a unique effect and character.

Its hardness rating is 58 (±1) HRC (a knife with a hardness above 56 HRC is considered good).

Comfortable wooden handle

The handle of this handmade knife honors the tradition of Japanese cuisine and is made from magnolia wood, a hard and durable wood that withstands both continuous and tough use, as well as contact with food and kitchen materials. The round shape of the handle makes the knife comfortable and practical to use from any angle, providing you with ergonomics and complete control during use. The magnolia wood handle has a simple appearance, harmoniously matching the metal of the blade and is tightly bound to it with a resin collar.

Cutting board

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.

Cleaning

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.

For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

Sharpening

No matter how sharp a knife is initially, after some use it needs sharpening, something you can achieve with a sharpener, whetstone, or honing rod.

You can determine if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut a sheet of paper. Conversely, a knife that needs sharpening will struggle and the cut will be jagged.

It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade's edge and to maintain its sharpness.

Manufacturer

Manufacturer Details

Warnings & Safety Information
Product Number
F-1126
Type
Usuba

Type

Usuba
The Usuba is a traditional Japanese knife with a wide, straight, single-edged blade, designed for precise vegetable cutting. Ideal for thin slices and decorative techniques, it offers absolute control without crushing the ingredients. An essential tool for Japanese cuisine.
Material
Stainless Steel
Japanese
Yes

Japanese

Renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate movements.
Professional Series
No

Professional Series

Professional-use knives are designed for intensive and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
Household Use
Yes
Pieces
1 pcs
Blade Length
16.5 cm
Colour
Beige
with Non-Stick Coating
No
Dishwasher safe
No

Important information

Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.

240,00 €
Free   shipping cost