Usuba/Gyuto

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Kitchen Knives

Usaba: Vegetable knife with a straight blade for clear cutting on the chopping board, making thin slices are possible, even for ripe tomatoes. The wide blade makes for comfortable handling.

Gyuto: a versatile knife for cutting, filleting and preparing fish and meat. The narrow blade form is idea for fine cuts, and either drawing or sliding cuts.

 

blade:

carbonsteel, legnth/wide/thickness: Usuba 175/60/4 mm,  Gyuto 160/28/4 mm.

handle:

Lourcraeto-ebony, 925er silver