MASAMOTO SHIRO-KO KASUMI USUBA Droitier/Gaucher:Gaucher then adorned with a traditional

then adorned with a traditional Japanese magnolia handle with a unique buffalo horn bolster

Ces longs couteaux sont forgés dans un acier carbone plus tendre que les autres couteaux

Yo-debas have a similar weight to Western chef knives

000 grit stone is the best finishing stone for the sharpest and most polished blade

MASAMOTO SHIRO-KO KASUMI USUBA Droitier/Gaucher:Gaucher then adorned with a traditionalLe 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