MASAMOTO SHIRO-KO HONGASUMI USUBA Chef knife

MASAMOTO SHIRO-KO HONGASUMI USUBA Chef knifeLe Usuba est un couteau traditionnel Japonais utilise pour couper les legumes. Il possde une lame bizeaute et est donc trs tranchant. Utilis traditionnellement pour les Katsura muki o un long et continu ruban est ralis partir dun radis japonais daikon . The Usuba is a traditional Japanese knife used to cut vegetables. It has a single edged blade and is therefore extremely sharp. Traditionally used for katsura muki, in which one continuous thin sheet

fish and vegetables

and more adhesive velcro to withstand everyday use

micro-ondes

where the blacksmith leaves a portion of the blade unpolished after the tempering process (yaki-ire)

Trois vertues) est un couteau qui est tout aussi efficace pour travailler sur les viandes

We have also redesigned the inside after observing customers that bring in their knives for repair

The 50/50 bevel of the wa-petty will suit perfectly right handed and left handed users

these elegant plating chopsticks are available in three sizes for your convenience

a sober and elegant line of knives with lightweight dark blue mahogany handle

The #1000 grit stone is the basic sharpening stone that we recommend customers use to sharpen knives

Fabriquées au Japon manuellement

La popularité croissante des rouleaux de sushi ou makimono