GN.162.0001
Deba Bocho Fish Butchery Knife
The deba is the primary fish butchery knife of Japanese cuisine — a single-bevel blade 150–210mm, th…
Osaka/Sakai tradition; th
GN.162.0002
Hangiri Rice Cooling and Seasoning Tub
The hangiri (also ohitsu or sushi oke) is a flat-bottomed cypress wood tub used for cooling and seas…
Sushi culture, Edo period
GN.162.0003
Japanese Knife Sharpening Whetstone Protocol
Japanese knife sharpening on natural or synthetic waterstones (toishi) is a discipline as refined as…
Kyoto and Niigata produce
GN.162.0004
Makisu Bamboo Rolling Mat and Maki Technique
The makisu is a woven bamboo mat (approximately 25×25cm) used primarily for rolling maki-zushi and t…
Developed alongside sushi
GN.162.0005
Suribachi and Surikogi Grinding Technique
The suribachi is a ceramic mortar with an interior covered in radiating ridges (kushime) that dramat…
Developed in Japan during
GN.162.0006
Usuba Vegetable Knife and Katsuramuki Mastery
The usuba (thin blade) is the professional vegetable knife of Japanese cuisine — a single-bevel blad…
Osaka tradition (kamagata
GN.162.0007
Yanagiba and Sashimi Knife Mastery
The yanagiba (willow blade) is the quintessential sashimi knife of Japanese cuisine — a single-bevel…
Osaka/Sakai (blade manufa