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La teneur en carbone pur de l’acier blanc permet d’obtenir le meilleur tranchant
Note : Korin sayas do not fit all knives
The Mizuyama stones are high quality tools that are made for and used by professional sharpeners
keeping the knuckles well above the cutting board
MASAMOTO SHIRO-KO KASUMI USUBA Longueur de lame:210 La teneur en carbone purLe 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
US$ 125.00
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US$ 130.00