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I am sure it can only be done by someone really knows his stuff
The difference is that
long slicing strokes
since the years of experience just speaks for it
Sakai Takayuki Tokujou Usuba 180mm White 2 Carbon Steel 220 mm I am sure it canThe Sakai Takayuki Tokujou Usuba 180mm is a single bevel vegetable knife featuring White 2 carbon steel, best fit for professional chefs and enthusiasts performing katsuramuki and precise vegetable preparation. This traditional Japanese profile measures 180mm with a straight edge designed specifically for clean chopping and slicing vegetables into thin continuous sheets. Produced by Aoki Hamono in Sakai, the Tokujou line represents an intermediate
