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The curve of the blade reinforces its strength
The ingredients are stored in 200-year-old wooden barrels (called Kioke)
woodchips and more
A Yanagiba is characterised by its long slim profile and single bevel grind
The Benriner Japanese mandoline is used to achieve even slices and cuts
SAKAI KIKUMORI (KASUMI) 165mm Nakiri Fermentation Lid The curve of the bladeThe Nakiri is a traditional style of Japanese knife. It is characterised by a straight profile, double bevelled edge and large face These characteristics make it excellent for slicing, dicing, and chopping vegetables and fruits. The Nakiri has a similar shape to a cleaver. However the Nakiri has a thinner blade than other knives, and should not be used for tasks normally performed by a cleaver. The blade of this knife is hand forged by blacksmiths and