%E9%8A%80%E4%B8%89 %E4%B8%AD%E5%B7%9D%E6%89%93%E5%88%83%E7%89%A9 %E5%87%BA%E5%88%83 150mm Sample Tag we recommend using an Usuba

we recommend using an Usuba knife instead

Primarily used for cutting meat

It is not only a beautiful way to present food

and traditional techniques and modern design are in harmony

This is the most basic grindstone with a grain size of 1000

%E9%8A%80%E4%B8%89 %E4%B8%AD%E5%B7%9D%E6%89%93%E5%88%83%E7%89%A9 %E5%87%BA%E5%88%83 150mm Sample Tag we recommend using an UsubaDeba (Fish Knife) (Sakai cutlery) A combination of blades created by traditional craftsman Satoshi Nakagawa, handles manufactured by Yamaken Woodworks in Echizen City, Fukui Prefecture. The blade is made of "Ginsanko," a stainless steel material that is resistant to rust, and the handle is made of either Rosewood or Ebony, both one of the three most precious types of wood imported from the Tang dynasty. It has excellent durability, and its octagonal