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the Usuba is perfect for cutting raw fruits and vegetables since it reduces the discoloration and flavor change that oxidation often causes
comes from the fact that Ajikiri or Ko-Deba is frequently used in coastal areas of Japan to fillet and butterfly small saltwater fish
Professional 9 cm Paring knife by Tojiro
Please take care when using your carbon knives
Gyuto Japanese kitchen knife Tsutomu Kajiwara TK-1123 21cm the Usuba is perfect forGyuto 21, a handcrafted Japanese chef knife produced by Tsutomu Kajiwara. Aogami 2 steel with an iron damascus coating makes up the 21 cm blade. Traditional wooden handle made in Japan. Please take caution when using your Tsutomu Kajiwara knife. Such knives should not be cleaned with acidic liquids, put in the dishwasher, left in water, or used to chop acidic fruits like lemons. After cleaning your knife with a fresh dishtowel, you should hand dry it.
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