Chiba Nii Tsumasan Katsuramuki & Garnish Slicer

At the heart of Japanese garnish and vegetable cutting is the concept of Kireaji, which relates to the sharpness and finesse of a blade. Unfortunately we cannot adequately translate into English the full, nuanced meaning of the practice involved in the Japanese art of sculpting with a knife. The Japanese take great pride in their knives, often forging them with utmost care to ensure a razor-sharp edge. This precision extends to the actual cutting process, where chefs use honed techniques to transform ordinary vegetables into intricate works of art.

Japanese garnish and vegetable cutting are deeply connected to the principles of balance and harmony, fundamental aspects of Japanese aesthetics. Some of these cutting techniques have been automated by Chiba in their exquisitely engineered, razor sharp turning slicers, bringing the precise creativity made possible by Kireaji within easy reach of both professional chefs and home culinary enthusiasts alike.

The Chiba Nii Tsumasan will make 0.8mm fine vermicelli noodle shapes from firm fleshed vegetables but unlike the other Chiba models, this slicer also offers 4 different adjustments of thickness when slicing Katsuramuki, or vegetable sheets. This exceptional chef’s tool is not just for professionals. Any gourmande can easily create precision and delicate presentation in every dish with this artistic companion.

Whether used to create visual contrast, delicate decorative elements in garnishes, textural and flavour variety in salads and stir fries, or any of the other creative options from this versatile machine, The Chiba Nii Tsumasan will broaden the culinary horizon of all aspiring chefs.