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The peeler section at Iidaya. (© Nomura Kazuyuki)
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A 30-degree angle was found to be best. (© Nomura Kazuyuki)
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The mountain of peelers Iida ordered for development purposes. (© Nomura Kazuyuki)
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The aptly named Mutekibasami, “invincible” (muteki) kitchen scissors. They are easy to dismantle for cleaning, making them hygienic to use. (© Nomura Kazuyuki)
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The Quirélois slicer, named for how well it cuts. (© Nomura Kazuyuki)
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The replaceable blade has a row of thin triangular teeth 1 millimeter apart, fixed onto a steel base. It makes it easy to create professional-style sashimi garnishes. (© Nomura Kazuyuki)
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The katsuobushi shavings are so thin, they are almost translucent. (© Nomura Kazuyuki)
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