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For hundreds of years, the deba and nakiri were the most relied upon knives in Japanese kitchens. We have paired these two rustic style iron clad aogami carbon steel knives; a nakiri for vegetables and a deba for fish breaking along with tools for fish breaking at home, along with some great Japanese kitchen staples.
Iio Jozo Fuji pure rice vinegar has a great down home yeasty, funky lactic layer while the Yugeta Shoyu smoked soy brings an intense earthy smoky umami that is a great finishing soy.
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Review Inaka Style OG Japanese Knife Kit