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NAKIRI-USUBA Japanese knivesThe 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.
» EPICURE japanese Knives » MCUSTA Japanese Hochos » Kai Red Seki Magoroku Japanese knives » Kai Black Wasabi Japanese knives » Kai Shun Classic Japanese knives » Kai Shun PRO Japanese knives » Kai Shun KAJI Japanese knives » Kai Shun ELITE Japanese knives » Kai Shun PREMIER Japanese knives .::NEW::. » SUIMON Suminagashi Japanese knives » HAIKU Itamae Suminagashi Japanese knives » KASUMI Japanese knives » WAHOO Japanese knives » KIWAMI Japanese knives » SHIGEKI TANAKA Japanese knives » KATSUHIRO Japanese knives » NHS-HIROMOTO Japanese knives See also » Video: How to sharp japanese knives » SANTOKU | YANAGIBA-SASHIMI-SUSHI | DEBA | NAKIRI/USUBA | CHEF/GYUTO | BREAD | SLICING | LEFT-HANDED | CERAMIC | BOXES
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 » Harumi's Japanese Cooking Harumi Kurihara » The New Art of Japanese Cooking Masaharu Morimoto » Sushi : A Pocket Guide Minori Fukuda, Kit Shan Li, Raeanne Giovanni-Inoue » Japanese Cooking : Contemporary and Traditional Miyoko Nishimoto Schinner » A Dictionary of Japanese Food : Ingredients & Culture Richard Hosking » JAPANESE RECIPES Welcome to the Japanese Kitchen ! <34> |
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![Superb Aluminium Rimowa suitcase containing a set of 7 SHUN KAI japanese knives and a whetstone and a cutting board PROMOTION [Romowa] 100 years KAI - NO MORE in stock](KAI/PromoRimowaKai100Ans-P150.jpg)
