Usuba: Thin blade used for fine cutting of herbs and vegetables Forged from high quality stainless steel, with same hardness of all Twin German steel knives. All Miyabi knives undergo scalpel-like sharpening using the traditional "honbazuke" honing technique. Unique asymetric blades designed for Japanese food preparation enhances the cutting angle and prevents food from sticking Miyabi 500S knives
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