Kappabashi store has re-opened for business as of June 8th. Please come and visit!
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Pursuing the Keenness and Durability for Professional UseTypical series of Tojiro. This 3-layered series has been loved as standard articles...
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Specifications Knife Type: Kiritsuke Yanagiba Knife Blade Type: Double Edge BladeSteel Type: White Steel MirroredBlade Length: 270mmBlade Thickness: 3.7mm Blade Height: 33mmHandle...
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Pursuing the Keenness and Durability for Professional UseTypical series of Tojiro. This 2-layered series has been loved as standard articles...
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Pursuing the Keenness and Durability for Professional UseTypical series of Tojiro. This 2-layered series has been loved as standard articles...
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Specifications Knife Type: Yanagiba Knife Blade Type: Single Edge BladeSteel Type: White Steel MirroredBlade Length: 270mmBlade Thickness: 3.7mm Blade Height: 32mmHandle Length: 139mm Weight:...
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Pursuing the Keenness and Durability for Professional UseTypical series of Tojiro. This 2-layered series has been loved as standard articles...
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【製品仕様】 種類: 柳刃包丁刃の素材: 青一鋼 (鋼 -錆びやすい素材です) 刃の硬度: 61-62刃付け: 片刃 刃渡り: 240mm, 270mm, 300mm柄の素材: 朴柄 桂の素材: 水牛の角ご使用上の注意 ※凍った食品や骨を切ったり、叩いたりしないでください。刃こぼれする原因となります。※お湯で手洗いし、その後、乾いたタオルでしっかりと水分を取ってください。※食器洗浄機のご利用はお控えください。
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Saya covers prevent damages on knives during transport. We strongly recommend our customers who often carry knives to purchase Saya...
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Saya covers prevent damages on knives during transport. We strongly recommend our customers who often carry knives to purchase Saya...
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Saya covers prevent damages on knives during transport. We strongly recommend our customers who often carry knives to purchase Saya...
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Saya covers prevent damages on knives during transport. We strongly recommend our customers who often carry knives to purchase Saya...
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Sakai Takayuki INOX Japanese Chef Series Chrome and Molybdenum 8A Steel Nakiri Knife. "Sakai Takayuki INOX (Inox)" are Japanese knives...
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Sakai Takayuki Behind the Sakai Takayuki knives come a 600-year of knife making history by skilled craftsmen in Sakai, Osaka...
