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Fine hand sharpenedMaster Blacksmith: Yoshikazu Ikeda (池田美和)
The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés
E-umeIn fusing the blade to the handle
57″Price: $530
The sujihiki is a Japanese-style slicing knife with a thinner
Sakai Takayuki INOX PC Handle Usuba 180mm (7.1″) Fine hand sharpenedMaster Blacksmith: YoshikazuUSUBA 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
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