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KAI YANAGIBA BLACK WASABI Japanese knife |
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| Information: KAI WASABI Black 8 japanese knives Block 6799 Santoku 6716S + Nakiri 6716N + Chef 6720C + Peeler 6710P + Utility 6715U + Deba 6710D + YANAGIBA 6724Y + Deba 6715D This japanese knives block is made from solid oak wood an can be dismounted for a perfect hygiene. |
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| The SANTOKU knife:
¤ the traditional Japanese utility knife ¤ best suited for cutting all ingredients ¤ preferably for the cutting of meat ¤ similar to the chef’s knife ¤ Attention:
NEVER use a Santoku knife for chopping bones and fish bones !
Only the DEBA knife is suitable for this work.
The DEBA knife: ¤ the traditional Japanese cleaver ¤ Sturdy and heavy knife with a broad and heavy blade ¤ the blade’s front part is mainly used for filleting fish ¤ the blade’s back end is heavier and mainly used to part bones and fishbone » All the DEBA knives The NAKIRI-USUBA knife: ¤ the traditional Japanese vegetable knife ¤ best suited for cutting all sorts of vegetables ¤ despite its shape not suitable for chopping bones ¤ Attention:
NEVER use a Nakiri knife for chopping bones and fish bones !
Only the DEBA knife is suitable for this work.
The YANAGIBA-SASHIMI-SUSHI knife: ¤ the traditional Japanese slicing knife ¤ to delicately slice fish and meat ¤ the long slim blade is best suited for cutting wafer-thin slices and especially for sushis and sashimis ¤ it is suitable for filleting of fish but also for cutting cakes ¤ the knife guarantees a skilful but above all straight and clean cut ¤ the length and shape of the blade allows for a long, stretching cut » All the YANAGIBA-SASHIMI-SUSHI knives | ||
made in Europe
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