Feedbacks
Category : Tokyo
0 / 5
Based on 0 feedback(s) 0
3 Claves Toledo Set Chef Knives...
Victorinox Swiss Classic 6.7433 Serrated Paring Knife 8 cm, stainless...
To use after shavig, the alum matchessticks calm razor burns and...
3 Claveles 1681 17 Pieces Professional Case for transporting of knives...
Salmon knife with rounded tip and alveolar mango-injected JanJorge...
Global GS-29 bones fish-removing tweezers are curved tweezers used to...
3 Claveles 1682 Knives Roll 6 pieces. It is a case made with a material...
Victorinox 5.0433 Serrated Paring Knife 8 cm, stainless steel blade,...
Kai AP-0305 Sharpening Whetstone gr400/1000. The #400 grit is coarse and...
Tokyo, traditional Japanese Knives, with single bevel edge for easy and precise cuts, and lifoflex handle for better grip on hand.
Yanagiba, the narrow and thin blade is especially suitable for cutting extremely thin slices, especially for Sushi and Sashimi. The knife guarantees a clean and elaborated cut at a time. The length and shape of the...
Tokyo, traditional Japanese Knives, with single bevel edge for easy and precise cuts, and lifoflex handle for better grip on hand.
Yanagiba, the narrow and thin blade is especially suitable for cutting extremely thin slices, especially for Sushi and Sashimi. The knife guarantees a clean and elaborated cut at a time. The length and shape of the blade allows a long cut. Left-handed available.
Deba, this solid and heavy knife has an asymmetrical, wide and extremely strong blade. The front of the blade is mainly used for slicing fish. The back is strong and well adapted for cutting thin bones and fish bones. Left-handed available.
Usuba, preferably used for cutting all kinds of vegetables.
Although the shape of the butcher cleaver is not suitable for bones.