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Japanese Kitchen Knife

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  1. Masamune Gyuto Standard Kitchen Knife 270mm

    Masamune Gyuto Standard Kitchen Knife 270mm

    Usage: Standard, all-rounder type Blade Length; 270mm Material: Carbon Steel (Swedish steel) Style: Western shape Learn More
  2. Masamune Gyuto Standard Kitchen Knife 210mm

    Masamune Gyuto Standard Kitchen Knife 210mm

    Usage: Standard, all-rounder type Blade Length; 210mm Material: Carbon Steel (Swedish steel) Style: Western shape Learn More
  3. Masamune Gyuto Standard Kitchen Knife 180mm

    Masamune Gyuto Standard Kitchen Knife 180mm

    Usage: Standard, all-rounder type Blade Length; 180mm Material: Carbon Steel (Swedish steel) Style: Western shape Learn More
  4. Honekiri "骨切" Deboning Knife: Sakai Masafusa Series

    Honekiri "骨切" Deboning Knife: Sakai Masafusa Series

    A knife made by professionals located in the town of Sakai, famed for its knife forging with a distinctive sharpness to it. The knife itself is forged out of Ginsan steel, making it slightly more resistant to rusting. This knife is specially designed for deboning fish with very thin bones (specifically: daggertooth pike conger). PRECAUTIONS: - Please wipe dry after use and store in a dry place. - Please refrain from placing in dishwasher or dish dryers as it will cause deterioration in the handle. - Please do not bleach or disinfect with chemicals. - Please make sure to use the correct knife when dealing with hard ingredients (such as frozen food or bones) as it will cause chipping. - Please do not use for any other purpose other than cooking. - Please keep out of reach from children. Learn More
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  5. Mioroshi "身卸し" Ginsan Knife: Sakai Masafusa Series

    Mioroshi "身卸し" Ginsan Knife: Sakai Masafusa Series

    A knife made by professionals located in the town of Sakai, famed for its knife forging with a distinctive sharpness to it. The knife itself is forged out of Ginsan steel, making it slightly more resistant to rusting. This knife is specially designed for filleting fish. PRECAUTIONS: - Please wipe dry after use and store in a dry place. - Please refrain from placing in dishwasher or dish dryers as it will cause deterioration in the handle. - Please do not bleach or disinfect with chemicals. - Please make sure to use the correct knife when dealing with hard ingredients (such as frozen food or bones) as it will cause chipping. - Please do not use for any other purpose other than cooking. - Please keep out of reach from children. Learn More