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The ho-no-ki of Korin's saya covers is grown in northern Japan where the cold climate encourages the growth of densely-grained wood that will not warp
La teneur en carbone pur de l’acier blanc permet d’obtenir le meilleur tranchant
La popularité croissante des rouleaux de sushi ou makimono
Note : Korin sayas do not fit all knives
Ho wood is the perfect protection for knives
MASAMOTO SHIRO-KO KASUMI USUBA Longueur de lame:210 The ho-no-ki of Korin's sayaLe Usuba est un couteau traditionnel Japonais utilise pour couper les legumes. Il possde une lame bizeaute et est donc trs tranchant. Utilis traditionnellement pour les Katsura muki o un long et continu ruban est ralis partir dun radis japonais daikon . The Usuba is a traditional Japanese knife used to cut vegetables. It has a single edged blade and is therefore extremely sharp. Traditionally used for katsura muki, in which one continuous thin sheet