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the length and sharpness of the single bevel blade allow cooks to make one smooth pull to cleanly cut through delicate ingredients with very little force̶resulting in perfect
The usuba is an ideal knife for fine dicing and julienne and brunoise slicing
is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability found in Japanese-style knives
Since it has a 50/50 bevel angle ratio
Sakai Takayuki Uzushio Damascus Yanagi White Steel#2 330mm the length and sharpness ofYANAGI KNIFE Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pats. BLADE & HANDLE The Hakugin is made out of INOX Stainless steel AUS8A made in Japan steel, that has good sharpness and durability with Rust resistance. With combining the INOX Stainless steel and the Japanese traditional production technology, the blade was born as a completely new unique product with
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