Takahashikusu’s Digital Catalog

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**A knife with thepart polished while leaving the obverse side of the "" black.kirehaji05For VegetablesWith this knife, you can do everything regarding the preparation of vegetables,from peeling to chopping, and it will make delicate cooking possible. There are mainlytwo types: double-edgedand single-edged . Regarding , isfavored in the Kansai district andis favored in the Kanto district.kakuusubakamausubausubausubanakiriKamausubaThis is a Kansai-styleknife, dened by itsround(point). The heel is used to strip offskin, the middle part is used to peel skin and beveledges, and the tip is used to make decorative cuts.150・165・180・195・210・225/mmkissakiusubaKakuusubaThis is a Kanto-styleknife and is sometimescalled. It is dened by its square(point).150・165・180・195・210・225/mmEdo-usubakissakiusubaKyogata NakiriUnlike , knives are double edged andmost of them are (**). A (Kyoto style)knife'sis slightly curved and it is also called.150・165・180/mmjinarigatakissakiKyogatakurouchinakiriusubaNishigata NakiriA(Western Japan’s style) knife is a knife with a rectangular shape.150・165・180/mmNishigatanakiriMukimono/KenmukiIts use is the same assince it can be used todo anything regarding the preparation of vegetables.But it is little thinner thanand has a triangular (point).180・195・210/mmusubakissakiusubaMentori/KawamukiA small version of . There is both a single-edged type and a double-edged type, and it is usedto peel vegetables.90・105・120・135/mmkamausubaFor CleaningEelsIt is shaped so that you can cut a slimy eel in one stroke.Since the way eel is cleaned differs depending on theregion, the knife's shape is differentNagoya-sakiThe top right corner (top left inthe case of left handed knives) isrounded so that you don't cut yourhand when cleaning eel. It isdened by its short blade andlong handle.Osaka-sakiIts shape is best suited to cleaningeel the Kansai way, cutting alongthe belly.30・36/mmEdo-sakiThe knife's(point) is setat an angle, and the handle isshort and its edges are beveledso that it ts comfortably in one'shand.150・165・180・210・240/mmkissakiKyo-sakiYou grip the protruding part alongthe(spine) when using thisknife.mine**A knife with thepart polished while leaving the obverse side of the "" black.kirehaji05For VegetablesWith this knife, you can do everything regarding the preparation of vegetables,from peeling to chopping, and it will make delicate cooking possible. There are mainlytwo types: double-edgedand single-edged . Regarding , isfavored in the Kansai district andis favored in the Kanto district.kakuusubakamausubausubausubanakiriKamausubaThis is a Kansai-styleknife, dened by itsround(point). The heel is used to strip offskin, the middle part is used to peel skin and beveledges, and the tip is used to make decorative cuts.150・165・180・195・210・225/mmkissakiusubaKakuusubaThis is a Kanto-styleknife and is sometimescalled. It is dened by its square(point).150・165・180・195・210・225/mmEdo-usubakissakiusubaKyogata NakiriUnlike , knives are double edged andmost of them are (**). A (Kyoto style)knife'sis slightly curved and it is also called.150・165・180/mmjinarigatakissakiKyogatakurouchinakiriusubaNishigata NakiriA(Western Japan’s style) knife is a knife with a rectangular shape.150・165・180/mmNishigatanakiriMukimono/KenmukiIts use is the same assince it can be used todo anything regarding the preparation of vegetables.But it is little thinner thanand has a triangular (point).180・195・210/mmusubakissakiusubaMentori/KawamukiA small version of . There is both a single-edged type and a double-edged type, and it is usedto peel vegetables.90・105・120・135/mmkamausubaFor CleaningEelsIt is shaped so that you can cut a slimy eel in one stroke.Since the way eel is cleaned differs depending on theregion, the knife's shape is differentNagoya-sakiThe top right corner (top left inthe case of left handed knives) isrounded so that you don't cut yourhand when cleaning eel. It isdened by its short blade andlong handle.Osaka-sakiIts shape is best suited to cleaningeel the Kansai way, cutting alongthe belly.30・36/mmEdo-sakiThe knife's(point) is setat an angle, and the handle isshort and its edges are beveledso that it ts comfortably in one'shand.150・165・180・210・240/mmkissakiKyo-sakiYou grip the protruding part alongthe(spine) when using thisknife.mine