Sakai Takayuki INOX PC Handle Usuba 180mm (7.1″) 57″Price: $530

57″Price: $530

GYUTO KNIFEThe gyuto is the Japanese version of the classic Western chef’s knife but the blade is thinner and holds a sharper edge

Fine hand sharpenedMaster Blacksmith: Yoshikazu Ikeda (池田美和)

even poultry

Sakai Takayuki INOX PC Handle Usuba 180mm (7.1″) 57″Price: $530USUBA 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