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The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi
These lengthy knives are ingeniously designed and crafted with a softer carbon steel blade than other knives
The sole knife has a straight flexible blade for slicing fish
These hand-crafted moribashi bring precision and temperature control to your plating
La hauteur de lame permet au santoku de garder les phalanges bien au dessus de la planche à découper
KORIN SHIROKO HONGASUMI USUBA baguettes de dressage The takobiki is a variationLe 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
