Hitohira Togashi knives have some of the best steel treatment, aesthetics, and fit and finish from Hitohira. Kenji Togashi-san is a mastersmith who works almost exclusively with the family sharpener to create superb cutting tools that are extremely rewarding to sharpen. We recommend Togashi blades to cooks with a deep appreciation for craft and forging, with a healthy interest in hand sharpening and polishing with whetstones.

An Usuba is a traditional Japanese single-sided blade that is designed mainly for rotary peeling (‘katsuramuki’ in Japanese) various vegetables. Once peeled into thin sheets, the vegetables can be cut into micro-julienne strips that can serve as a bed for the main ingredients of the dish, such as sashimi slices on a bed of daikon. We recommend an usuba for any professional cooks working in a Japanese style restaurant, looking to perfect the art of katsuramuki and preparing vegetable garnishes.

Brand: Hitohira
Smith: Togashi Blacksmith
Sharpener: Kenya Togashi
Producing Area: Sakai-Osaka/ Japan
Profile: Usuba
Size: 240mm
Steel Type: Carbon Steel
Steel: Yasuki White (Shirogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule D-Shape
Come with Saya
Total Length: 395mm
Edge Length: 228mm
Handle to Tip Length: 246mm
Blade Height: 56mm
Thickness: 3.9mm
Handle Length: 148mm
Weight: 274g
Hand Orientation: Right-Handed