MASAMOTO SHIRO-KO HONGASUMI USUBA Longueur de lame:210 Saya pin is included with

Saya pin is included with purchase

ces couteaux conviennent aux droitiers comme aux gauchers

making it easier to repair minor chipping damage sustained to the blade during the strenuous job of filleting large fish

It's thin body makes cutting thin slices of fish easier than the yanagi

Dimensions : 20

MASAMOTO SHIRO-KO HONGASUMI USUBA Longueur de lame:210 Saya pin is included withLe Usuba est un couteau traditionnel Japonais utilise pour couper les legumes. Il possde une lame bizeaute et est donc trs tranchant. Utilis traditionnellement pour les Katsura muki o un long et continu ruban est ralis partir dun radis japonais daikon . The Usuba is a traditional Japanese knife used to cut vegetables. It has a single edged blade and is therefore extremely sharp. Traditionally used for katsura muki, in which one continuous thin sheet