MASAMOTO SHIRO-KO HONGASUMI USUBA sujihiki which allows for more delicate

which allows for more delicate work and originated in the Kansai region of Japan

White steel #2 is the most commonly used type of white steel

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

Disponibilité : Couteau d'exception

MASAMOTO SHIRO-KO HONGASUMI USUBA sujihiki which allows for more delicateLe 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