Cutting Katsuramuki • Moving blade from left to right

Features of the Chiba Peeler

The Peel S has an excellent reputation for cutting katsuramuki. By turning the handle, the blade moves from left to right. This makes it possible to cut ingredients such as daikon into extremely thin slices, which can then be further processed. With the Tsumataro vegetable slicer, the additional attachments make it possible to cut so-called nageami. This creates a kind of web or net-like structure after slicing.

Traditionally, this cutting technique is often performed with an usuba, a single-bevel knife from the Japanese kitchen. With the Chiba Peeler, however, this process becomes much easier and more efficient.

Specifications:

300x250x170 mm
Weight: 1.9kg
Maximum diameter: 100mm
Maximum height: 120mm
Thickness of the Katsuramuki: 0.5mm (without using a sheet so you can adjust the thickness)
Thickness of the sheet: 0.3mm (you can use 2 sheets at the same time)