This 225 mm Japanese usuba knife from the Hitohira Togashi series is designed for precise vegetable preparation in the Japanese tradition. Forged by Kenji Togashi, it is made from Shirogami #2 carbon steel, renowned for its high purity, ease of sharpening, and excellent cutting potential. The blade is constructed in sanmai, with a carbon steel core wrapped in soft iron, offering a good balance between performance and control.
The straight, high usuba profile is designed for clean vertical cuts, katsuramuki, and precision work on vegetables. The kasumi finish highlights the sanmai line and the contrast between the carbon core and the softer sides. The geometry is slim, with a traditional single bevel grind, intended for right-handed use.
The handle is a lightweight and comfortable octagonal Japanese ho wood handle, combined with a black synthetic horn ferrule. This combination promotes a stable grip and good control, which is particularly appreciated during long and repetitive cutting tasks.
When used, this Japanese knife offers a very direct and precise cutting sensation. Shirogami #2 steel provides clear tactile feedback on the cutting board and allows for a very fine edge. On the other hand, it is a specialized knife: it is not suitable for versatile tasks or hard products. It is recommended for experienced cooks or those who wish to devote themselves to traditional vegetable preparation.
Like all Japanese carbon steel knives, careful maintenance is required. It is recommended to wipe the blade regularly during use and dry it thoroughly after washing to prevent oxidation. A natural patina will appear over time and is part of the character of the knife.
