$369.00
Knife Santoku medium 16 cm
Santoku allows perfect and easy cutting of vegetables and meat, chicken and fish.
Every knife (including caste) are made of stainless steel, so it is easy to maintain (fat / oil is not absorbed by the handle)
| 864 | 16 | SANTOKU MEDIUM- stainless | KIYA | 3-15 |
16 cm stainless |
Knife for design and carving fruit and vegetables
Very easy to cut herbs
Chef’s Knife (Gyuto ) 20 cm. Gyuto is a popular knife among chefs and cooking enthusiasts because the knife is suitable for deploying meat, vegetables, fish, etc. Professional series
Chef’s Knife (conscription) 18 cm
A popular knife among chefs and cooking enthusiasts because its suitable for deploying meat, vegetables, fish, etc.
Advanced series from Kiya
A series of high-quality knives and easy maintenance
Kia’s home series
Pliable knife and carving fruits and vegetables.
Very easy to cut herbs
Santoku is a japanese school knife for cutting vegetables
In the west is suitable for general use
Kia’s home series
18 cm knife Sntoku
Santoku allows perfect cutting of vegetables and meat, easily cut chicken and fish
Advanced series from Kiya
A series of high-quality knives and easy maintenance
Professional knife for butchering meat and poultry.
VG
Knife Sujihiki 27 24 cm
This knife is suitable for cutting a unique form of boneless raw materials and allows full use along the blade. Recommended deployment fish and meat without bones, especially sashimi. Suitable for those looking for the convenience of Sog’ihiki with the blade as Bianagibh
B
The new series of Masamoto: Western knives, stainless steel blade design a new feature. Facilitate blade sharpened knives capable of holding and excellent moisture resistance. All handmade knives and multi-generations in the knowledge of Masamoto.
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