TOSHU Usuba Left 165mm (6.5")
🚩 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. 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 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.
SMITHY:
TOSHU (刀秀) is a line of kitchen knives produced by Fuji Cutlery, a sister company of TOJIRO, in Japan. Known for offering high-quality blades at excellent value, TOSHU knives are designed for both home cooks and professional chefs. They combine traditional Japanese knife aesthetics with modern manufacturing precision—delivering performance, reliability, and sharpness at an accessible price point.
Original: $194.18
-65%$194.18
$67.96Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
🚩 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. 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 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.
SMITHY:
TOSHU (刀秀) is a line of kitchen knives produced by Fuji Cutlery, a sister company of TOJIRO, in Japan. Known for offering high-quality blades at excellent value, TOSHU knives are designed for both home cooks and professional chefs. They combine traditional Japanese knife aesthetics with modern manufacturing precision—delivering performance, reliability, and sharpness at an accessible price point.
