NOW AVAILABLE - ENGRAVING SERVICES
NOW AVAILABLE
ENGRAVING SERVICES
SPECIFICATIONS Knife Style: SujihikiSteel Type: Stainless SteelBlade Material: Powder Steel (SPG STRIX)Blade Finish: Tsuchime / DamascusBlade Hardn...
View full detailsSPECIFICATIONS Knife Style: SujihikiSteel Type: Stainless SteelBlade Material: Powder Steel (SPG STRIX)Blade Finish: Tsuchime / DamascusBlade Hardn...
View full detailsSPECIFICATIONS Knife Style: SujihikiSteel Type: Stainless SteelBlade Material: Ginsan Silver #3 (San-mai 三枚)Blade Finish: MigakiBlade Hardness: 61H...
View full detailsSPECIFICATIONS Knife Style: YanagibaSteel Type: Carbon SteelBlade Material: Shirogami White #1 (Honyaki)Blade Finish: Migaki (Mirror Finish)Bevel: ...
View full detailsSPECIFICATIONS Knife Style: SujihikiSteel Type: Stainless Steel Blade Material: VG10Blade Finish: Damascus (67-Layers)Blade Hardness: 61HRCBevel: D...
View full detailsSPECIFICATIONS Knife Style: SujihikiSteel Type: Stainless SteelBlade Material: Nitro-VBlade Finish: MigakiBlade Hardness: 63HRC (+/-1)Bevel: Double...
View full detailsSPECIFICATIONS Knife Style: SujihikiSteel Type: Carbon SteelBlade Material: Shirogami White #2Blade Finish: KurouchiBevel: DoubleHandle: None ➛ Cho...
View full detailsSPECIFICATIONS Knife Style: ScimitarSteel Type: Stainless SteelBlade Material: 10Cr15MoVBlade Finish: Damascus KurouchiBlade Hardness: 60HRCBevel: ...
View full detailsSPECIFICATIONS Knife Style: SujihikiSteel Type: Stainless SteelBlade Material: Molybdenum VanadiumBlade Finish: MigakiBevel: DoubleHandle: Pakkawoo...
View full detailsSPECIFICATIONS Knife Style: YanagibaSteel Type: Stainless SteelBlade Material: Molybdenum VanadiumBlade Finish: MigakiBlade Hardness: 57HRC (+/-1)B...
View full detailsSPECIFICATIONS Knife Style: SujihikiSteel Type: Stainless SteelBlade Material: Powder Steel (SPG STRIX)Blade Finish: Tsuchime / DamascusBlade Hardn...
View full detailsFrom Japanese sujihikis and yanagibas to Western-style slicers, these knives are designed for effortlessly slicing fish and meat. With their long, narrow blades and razor-sharp edges, they excel in creating thin, precise cuts.
Serving as the perfect tools for carving and slicing roasts, briskets, turkey, raw meats, fish, and various proteins, the blades in this collection range from 200mm to a whopping 400mm, enabling smooth, single-stroke slicing and eliminating the need for a back-and-forth sawing motion that may compromise the meat's texture. Additionally, the reduced blade surface area prevents sticking, ensuring a seamless cutting experience.
A kitchen essential for those who appreciate the art of working with fish and meat, this knife simplifies and transforms your cutting experience, preserving the integrity of your delicious pieces.
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