I've been using smaller versions of this tool for almost 25 years. I first saw one of these at a sushi bar and asked the chef where they were. Bought and used for about 5 years before the blades dulled. Not only for Japanese cuisine, you can also prepare very elegant side dishes. A little bit about blades. they are very spicy! Use the enclosed pusher!. Do not try to force the vegetables through the blades. I almost guarantee your fingers can turn into a bloody mess.
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