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The composite DuPont™ Corian® handle offers a comfortable grip
Edge Length: 180mm / 7
de-seed and tourne vegetables and fruit
The santoku is a cross between a nakiri and gyuto
Their sustained sharpness will keep your knife’s cutting performance at top notch
Sakai Takayuki INOX PC Handle Usuba 210mm (8.2″) The composite DuPont™ Corian® handleUSUBA KNIFE The usuba is an ideal knife for fine dicing and julienne and brunoise slicing. In Japans Kanto region (Tokyo), the usuba has a square tip, while in the Kansai region (Osaka and Kyoto), this knife comes with a rounded tip and is referred to as the kamagata usuba. Both styles cut in the same manner. The usuba is used for katsuramuki, a fundamental Japanese chefs technique to cut paper thin sheets of vegetables (like daikon). HANDLE and BLADE
US$ 750.00
US$ 750.00
US$ 1399.50
US$ 750.00
US$ 750.00
US$ 849.50
