Shipping Estimate
USA
- USA
- CAN
- USA
- CAN
Ships within 48 hours · Estimated delivery Jul 14 - Jul 19
Promo Codes Available:
For Your Every Summer RSVP, with Code: SUMMER15
Description
Chiba, Katsuramuki Peeler S (100mm)Knife Quality Katsuramuki, Without the Decade of Training Katsuramuki, peeling a daikon into one long, continuous, paper thin sheet, is one of the hardest knife skills in a Japanese kitchen and takes years to master by hand. The Chiba Peeler does it mechanically, and crucially it does it well: the sheet comes off moist and glassy, with the same clean finish you would get from a perfectly handled knife, not the dry, torn surface of an ordinary peeler.
Knife-Quality Katsuramuki, Without the Decade of Training
Katsuramuki, peeling a daikon into one long, continuous, paper-thin sheet, is one of the hardest knife skills in a Japanese kitchen and takes years to master by hand. The Chiba Peeler does it mechanically, and crucially it does it well: the sheet comes off moist and glassy, with the same clean finish you would get from a perfectly handled knife, not the dry, torn surface of an ordinary peeler. For any kitchen that plates tsuma, wraps and translucent vegetable sheets, it turns a slow, high-skill job into a fast, consistent one. Made in Japan by Chiba.
Its companion: the Chiba Tsuma Vegetable Slicer turns the katsuramuki sheet into fine daikon shreds for sashimi garnish.
Why Chefs Choose This
- Knife-quality finish: a moist, glassy sheet, not a dry, torn peel
- Consistent every time: the same continuous paper-thin sheet, repeatably
- Saves skill and time: katsuramuki without years of training or a slow hand
- Adjustable thickness: sheets down to around 0.5mm, finer with adjustment shims
How to Use
- Mount the vegetable: daikon and similar, up to 100mm diameter and 120mm wide
- Peel the sheet: turn out one long continuous katsuramuki sheet
- Set the thickness: add up to two 0.3mm shims to peel thinner
- Clean and dry: wash and dry thoroughly before storing
桂むき — Katsuramuki, the benchmark skill
Katsuramuki (桂むき) is the technique of rotating a cylinder of vegetable, usually daikon, against a knife to peel it into a single unbroken sheet as thin as paper. It is a rite of passage for Japanese chefs and the basis of tsuma (the fine shreds under sashimi), translucent vegetable wraps, and countless garnishes. The skill lies in keeping the sheet even and unbroken with a glassy, moist surface. The Chiba Peeler is built to deliver exactly that result by machine, so the finish is judged against a knife, not against a supermarket peeler.
Does it make shredded tsuma garnish too?
On its own it makes the katsuramuki sheet, not the shreds. This model is dedicated to producing the continuous sheet; to turn that sheet into fine shredded tsuma you either cut the sheet by hand or fit the separate shredding adapter (sold separately), which produces garnish at around 0.6mm. Think of it as doing the hard part, the flawless sheet, brilliantly, then letting you finish to your own spec.
Product Details
| Type | 桂むき — Katsuramuki rotary vegetable peeler |
| Brand / Model | Chiba, Peeler S |
| Max vegetable size | 100mm diameter, 120mm width |
| Sheet thickness | ~0.5mm; thinner with up to two 0.3mm shims |
| Shredded garnish | ~0.8mm, or ~0.6mm with the separate adapter (sold separately) |
| Best For | Katsuramuki sheets for tsuma, wraps and garnishes |
| Origin | Japan |
What is katsuramuki used for?
The continuous paper-thin sheet is the starting point for tsuma (the fine daikon shreds plated under sashimi), for delicate vegetable wraps and rolls, and for translucent garnishes. Because the sheet is even and unbroken, it can be rolled and shredded into uniform tsuma or used whole to wrap and present other ingredients.
Can I control the thickness?
Yes. It peels at around 0.5mm as standard, and you can fit up to two 0.3mm adjustment shims to take the sheet thinner for more delicate work. That control is part of what gives it a knife-like result rather than a fixed, one-thickness peel.
How do I care for it?
Wash and dry it thoroughly after every use before storing, as you would any fine blade tool. The cutting blade can be maintained on a whetstone or honing rod to keep the glassy, knife-quality finish, and keeping it clean and dry protects the edge and the mechanism over years of service.
Shipping Notes
- Free Standard Shipping on $100+ Orders to the USA.
- Except Preorder products are shipped in 48 hours.
- Delivery to the USA:
- Standard Shipping : 3-10 business days
- If time is of the essence, please consider selecting expedited delivery for faster service.
Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
- Please click here for more details>>> Return & Exchange Policy