Tokyo Series - Japanese Styles

TOKYO SERIES
Deba
The thick and heavy blade of the Deba knife allows it to be used as a light
cleaver too. This knife is suitable for cutting, separating meat from bones
and chopping vegetables. The Deba knife was originally designed and
used to remove the heads of fish without damage.
Yanagiba
The Sushi Chef often considers the Yanagiba knife the most important. It
has a fine point and a thin blade that make it a specialized slicer for
preparing Sushi and Sashimi.
Usuba
This traditional vegetable knife has a wide blade and is tall to allow
knuckle clearance when chopping. The thin wide blade with a fine edge
allows vegetables to be cut without breaking or cracking. A chef will use
it to cut paper thin slices out of vegetables, and to create specialized and
intricate vegetable preparations.
The Tokyo series of knives are crafted using state of the art manufacturing technology,
high carbon content steel hardened to 57±º1 HRC and Lifoflex handles for a sure grip.
Tokyo, the knife series for Japanese Cuisine Lovers.
Available at www.CCIKnives.com
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TOKYO SERIES
Product
Version July 6, 2016
Item #
Product Details
261.TK10.15
6” Deba
261.TK10.21
8” Deba
261.TK14.15
6” Yanagiba
261.TK14.18
7” Yanagiba
261.TK14.21
81/4” Yanagiba
261.TK14.24
10” Yanagiba
261.TK14.30
12” Yanagiba
261.TK26.18
7” Usuba
261.TK40.15
6” Deba
(Left Handed)
261.TK40.21
8” Deba
(Left Handed)
261.TK44.30
12” Yanagiba
(Left Handed)
40