MASAMOTO SHIRO-KO KASUMI USUBA Droitier/Gaucher:Gaucher Yo-debas have a similar weight

Yo-debas have a similar weight to Western chef knives

wooden box

000 grit stone is the best finishing stone for the sharpest and most polished blade

Originaire de la région du Kansai

then adorned with a traditional Japanese magnolia handle with a unique buffalo horn bolster

MASAMOTO SHIRO-KO KASUMI USUBA Droitier/Gaucher:Gaucher Yo-debas have a similar weightLe 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