Sushi
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Home & Kitchen
Santoku knife / Cabbage Cutting, Small 出刃, Petty 4 Piece Se
Material: Stainless Steel Knife, natural wood (Japanese Big leaved Magnolia) Small 出刃包丁: Size: Width 228 x Depth 40 x Height 17 mm, Blade Length 105 mm Product Weight: Material: Stainless Steel Knife, natural wood (Japanese Big leaved Magnolia) from slicing: Size: Width 236 x Depth 28 x Height 17 mm, Blade Length 120 mm Product Weight: 41g Material: Stainless Knife Steel, Natural Wood (Japanese Big leaved Magnolia)
Set Includes: Santoku knife, cutting knife, small 出刃包丁, from slicing sides
Santoku Knife:
Size: Width 295 x Depth 50 x Height 22 mm, Blade Length 170 mm
Weight: 99g
Material: Stainless Steel Knife, natural wood (Japanese Big leaved Magnolia)
Mustard cutting knives:
Size: Width 298 x Depth 55 x Height 22 mm, Blade Length 170 mm
Weight: 125gSKU: n/a -
Home & Kitchen
Seki Magoroku Ginju Japanese Knife, Long-lasting Steel Blade 165mm
Sharpened main steel “forged Japanese construction”
Japanese kitchen knife series that pursues sharpness and function suited to the purpose to express the delicacy of Japanese cuisine.A traditional forging method combining steel and soft iron and a knife with a sharp hand-finished blade
SKU: n/a -
Kitchen Appliances
Seki Magoroku Ginju Japanese Knife, Long-lasting Steel Blade 240mm
Sashimi 240mm
Raw sashimi kitchen knife
It is thin and narrow, and the blade is long so that it can be cut without breaking soft materials, and it is possible to pull it off at once using the blade to the cutting tip.Because the angle of the blade is sharp, sharp and sashimi cut is finished beautifully
[blade body]
A traditional manufacturing method that combines steel and soft iron to make it crispy, “forged Japanese construction”. In pursuit of sharpness and function by sharp hand finishing with a blade
Size: 37.5 × 3.4 × 20 cm
Body weight: 150g
Material / material: blade / matching material (cutting blade / carbon steel / side gold / soft iron), base / nylon, handle / natural wood (Park)
Country of production: JapanSKU: n/a
