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behind the bar
serving food and hosting guests
This white honing rod works great when maintaining ultra hard knife steels like Powdered Steel and Aogami Super
or ‘white carbon’ in English
Yanagi means “willow leaf” and refers to this knife’s long
Sakai Takayuki Suigyu Kasumitogi Usuba 165mm meta-not-a-class behind the barAbout the Shape Usuba translates as thin edge blade. The flat blade is meant for chopping vegetables. The entire flat edge of the knife kisses the cutting board making sure you don't turn the veggies into an accordion. The Usuba is a traditional Japanese blade that is only sharpened on one side. This is called single bevel. As a result, this knife is perfect for rotary peeling. About Sakai Takayuki Suigyu Kasumitogi Sakai Takayuki is well known as the
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