Importer of Japanese artisanal fine foods and ingredients
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Simple bevel knives are knives made of a blade only sharpened on one side. These knives allow for a beautiful cut as the blade does not crush the flesh but divise it neatly. However, simple bevel cutting requires a learning process. Each knife offered by Umami is unique and was hand-assembled and sharpened by the master sharpener Shunichi Tahara.
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The material used to make the blades is a blend of iron and steel. Therefore, to keep the blades in a good condition and more especially avoid rust, a specific maintenance is required. Blades have to be thoroughly dried after each use and eventually oiled with knife lubricant. They also have to be correctly sharpened with a whetstone (not with a sharpener steel nor a grindstone), available for purchase on our website or at a sharpener skilled to handle japanese knives.
Yanagiba is the perfect knife for sashimi. It is made for cutting fish. Thanks to its long blade, you can cut in only one movement without zigzagging. The cut is clear and...
Yanagiba is the perfect knife for sashimi. It is made for cutting fish. Thanks to its long blade, you can cut in only one movement without zigzagging. The cut is clear and...
Deba is a knife made for cutting fish filets. It is a stable and heavy knife, with a large and strong blade, perfect to cut also fishbones, fish heads and tails. The deba knife...
The Kiritsuke is a traditional multi-use knife. The blade shape is a mix of the yanagiba blade (for sashimi) and the usuba one (for vegetables). It's longer than an usuba blade...
Yanagiba is the perfect knife for sashimi. It is made for cutting fish. Thanks to its long blade, you can cut in only one movement without zigzagging. The cut is clear and...
Yanagiba is the perfect knife for sashimi. It is made for cutting fish. Thanks to its long blade, you can cut in only one movement without zigzagging. The cut is clear and...
The Kiritsuke is a traditional multi-use knife. The blade shape is a mix of the yanagiba blade (for sashimi) and the usuba one (for vegetables). It's longer than an usuba blade...