Your shopping cart is empty!
Proposal for professionals, with the solution of corrosion problem of Japanese knives.
Hygiene and resistance to being in a wet environment, using modern technologies in the manufacture of the handle.
The hexagonal ergonomic handle, made of aluminum and ABS plastic, with an impeccable fit of all elements.
The absence of gaps ensures compliance with hygiene requirements, eliminating the penetration of food juices into the handle details.
Traditional one-sided geometry, the most suitable for the preparation of japanese cuisine.
These knives can be safely left wet without fear for the occurrence of stains or rust damage to the cutting edge.
1K-6 Daido Steel perfectly retains its sharpness, which is the most important for cutting thin slices for sushi and sashimi.