Vegetable Slicer

Katsuramuki is the art of peeling a white radish (daikon) with a thin knife. It is commonly used to create a garnish for sashimi dishes. This technique requires chefs to be highly skilled in slicing and needs a lot of practice to master this.

In order to slice daikon radish paper-thin even professional chefs take 30-60 min to get this job done but with this machine the whole prep takes only 5 min.