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The ingredients are stored in 200-year-old wooden barrels (called Kioke)
sauces and dressings
A Yanagiba is characterised by its long slim profile and single bevel grind
This is a heavy-duty pressed steel toolbox
The curve of the blade reinforces its strength
SAKAI KIKUMORI (KASUMI) 165mm Nakiri Fermentation Lid The ingredients are stored inThe 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