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Proposal for professionals, with the solution of rusting problem of traditional japanese knives.
Hygiene and resistance to being in a wet environment, with applying modern technologies in manufacturind of handle.
Oval handle from food polypropylene, with a bolster from stainless steel.
Immaculate fit ensures hygiene requirements, eliminating the penetration of food juices into 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 quality in thin slicing for sushi and sashimi.
Inexpensive traditional medium knife "Three virtues" for meat, fish and vegetables.* * * * * * * *Lo..
Inexpensive japanese Chef's knife in traditional style. * * * * * * * * Low price in this ..
Large japanese Chef's knife in traditional style. * * * * * * * * Low price in this case d..
Professional small cleaver, for cutting medium-sized fish.* * * * * * * *Japanese fish markets, wher..
Medium size special cleaver, for cutting large fish.* * * * * * * *Japanese fish markets, where they..
Traditional single sided slicer. * * * * * * * * Special knife for thin cutting in one mot..
Yanagiba high-tech one-sided slicer, for cutting in one motion.* * * * * * * *Indispensable for mast..
It is difficult to beat the classic Yanagiba single-sided knife in thin cutting. However, some ..
It is difficult to beat the classic Yanagiba single-sided knife in thin cutting. Howe..