ABOUT JAPANESE KNIVES
A Japanese kitchen knife is modeled after Katana (Japanese sword) and its sharpness fascinates chefs all over the world. The big difference between a Japanese and Western kitchen knife is that the former is single-bevel, while the latter is double-bevel. A single-bevel knife cuts into slightly to left and separates parts of ingredients more easily, so it makes your chopping faster. It also provides a clean cut surface without damaging the ingredient’s tissue.
It is staple to use a Japanese kitchen knife in order to learn techniques for Sushi and Washoku.
TSA KNIFE SET
Resistant to corrosion, and easy to take care for Japanese Knife Beginners
*Set includes 3 different knives and whetstone Nakato #1000 and Fixing stone (Arato#1000)
79,300JPY for right-handed (Tax Included)
106,800JPY for left handed (Tax Included)
Deba Knife / 165mm
Indispensable for cleaning fish. Deba is used to cut through hard bones and also to filet fish.
Yanagiba Knife / 240mm
Widely used for Sashimi purpose throughout all of Japan by professional chefs.
Usuba Knife / 180mm
Usuba is mainly used to cut vegetable for decorating purpose of Japanese cuisine.