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A desire to reduce food waste has led to a premium product
A Yanagiba is characterised by its long slim profile and single bevel grind
ultra-sharp carbon steel blade with a tip that easily pierces and smoothly slices tougher cuts of meat
The Benriner Japanese mandoline is used to achieve even slices and cuts
SAKAI KIKUMORI (KASUMI) 165mm Nakiri Fermentation Lid A desire to reduce foodThe 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
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