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dressing and cutting smaller proteins
The kamagata or "sheepsfoot" shaped right handed usuba from Masamoto offers a versatile rounded tip shape ideal for more intricate work and precise cutting performance
adjustable stainless steel holder for your whetstones to give you a stable and convenient way to sharpen over the sink
the Kagekiyo gyuto is balanced around the kanji and with a long flat belly provides a smooth cutting experience particularly on larger ingredients while the thin tip allows for intricate work at the same time
Treat it well and it will last a lifetime
Tadafusa Hocho Kobo Yanagiba 210mm core-r2 dressing and cutting smaller proteinsThe thin and short right handed yanagiba is ideal for slicing fish in smaller workspaces and with its narrow profile handle is a deceptively light knife for your precise work.
