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the head is specially designed to cut across the grain of the wood fibres (in contrast to the splitting axes
These sealing caps are single use only
Perfect for making sauces
It makes a robust dipping sauce
It has a more subtle curvature to the cutting edge and a shorter blade length than the Gyuto
SAKAI KIKUMORI (KASUMI) 240mm Yanagiba Mandoline the head is specially designedA Yanagiba is characterised by its long slim profile and single bevel grind. It is primarily used for slicing boneless raw fish fillets for sashimi and sushi preparations. The Yanagiba can also be used for filleting and skinning small to medium sized fish. The blade of this knife is hand forged by blacksmiths and the handles are made of wood. As a result, there will be minor variations in blade length, appearance of the blade finish, wood grain and