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The santoku is a cross between a nakiri and gyuto
thinly slicing vegetables or portioning terrines and patés
06″Bevel Angle Ratio: 55/45*Overall Length: 340mm / 13
Edge Length: 180mm / 7
Sakai Takayuki INOX PC Handle Usuba 210mm (8.2″) The santoku is a crossUSUBA 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
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