MASAMOTO SHIRO-KO HONGASUMI USUBA sujihiki With its 50/50 bevel

With its 50/50 bevel

Le Honesuki est un couteau utilisé pour désosser la volaille

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The ajikiri is a small fish filleting knife

MASAMOTO SHIRO-KO HONGASUMI USUBA sujihiki With its 50/50 bevelLe 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