MASAMOTO SHIRO-KO HONGASUMI USUBA sujihiki White steel #2 is the

White steel #2 is the most commonly used type of white steel

which allows for more delicate work and originated in the Kansai region of Japan

The ajikiri is a small fish filleting knife

The 50/50 bevel of the wa-gyutou will suit perfectly right handed and left handed users

ATTENTION : card will expire after 3 months

MASAMOTO SHIRO-KO HONGASUMI USUBA sujihiki White steel #2 is theLe 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