Japanese kitchen knife Tojiro Shirogami Usuba F-919 18cm

18-cm-bladed Tojiro Shirogami Usuba knife. Its exterior layer is made of soft iron and its core is made of Shirogami steel. Its edge retention is good and it can be sharpened easily. For right-handed use, only one bevel. Magnolia is used to make the handle, which is water resistant. Tojiro Shirogami Usuba F-919 knife weighs 195 grams. since of its thin and sharp blade, which generates cut surfaces with very little cell damage, the Usuba is perfect for cutting raw fruits and vegetables since it reduces the discoloration and flavor change that oxidation often causes. The Usuba's comparatively long and lofty blade makes it perfect for cutting through large materials like cabbages, although it is not advised to cut through hard-skinned fruit or vegetables as this could cause damage to the blade. Please take care when using your carbon knives. Such knives should not be cleaned with acidic liquids, put in the dishwasher, left in water, or used to chop acidic fruits like lemons. After cleaning your knife with a fresh dishtowel, you should hand-dry it. Apply mineral oil and rub. Apply a thin coating of mineral oil and let it to dry if you see any rust spots.