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Deba
(Kasumi specialty)

for fish filleting and chopping meat without bones

¥12,000～
Yanagiba
(Kasumi specialty)

for straight and angled slicing of Sashimi(kansai region style)

¥14,000～
Tako-hiki
(Kasumi specialty)

for straight and angled slicing of Sashmi(konto region style)

¥17,500～
Usuba
(Kasumi specialty)

for dicing and peeling vegetable(kanto region style)

¥18,500～
Kamagata-usuba
(Kasumi specialty)

for dicing and peeling vegetable(kansai region style)

¥18,500～
Nak-kiri
(Kasumi specialty)

for vegetable preparation(Kansai region style)

¥8,200～
Nak-kiri
(Kasumi specialty)

for vegetable preparation(Kanto region style)

¥8,200～