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
