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The Mioroshi deba serves as both a deba and yanagi
The sujihiki is a Japanese-style slicing knife with a thinner
Created for slicing raw fish
even poultry
Sakai Takayuki INOX PC Handle Usuba 180mm (7.1″) The Mioroshi deba serves asUSUBA 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
