$484.20
UMEJI – Premium Series of KIYA
Western knives series of rare Biofin design and signed by the master Fumio Murakami – one of the top metal smithy KIYA
Handmade, stainless HAP 72
Especially for hard blade. Rockwell 69.
Steel province UMEJI known its steel quality
4 in stock
Chef’s Knife (conscription) stainless steel
Conscription is a popular knife among chefs and cooking enthusiasts because of its general knife suitable for deploying meat, vegetables, fish, etc.
AT – Molybdenum Vanadium steel
The new series of Smoot: Western knives, stainless steel blade design and new characteristic. Ease knives sharpened blade capable of holding and excellent moisture resistance. All handmade knives and multi-generations according to the knowledge of the Masamoto
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.
18 cm knife Santoku
Hsntoko allows perfect cutting of vegetables and cutting meat, chicken and fish easily
AT
The new series of Masamoto : Western knives, stainless steel blade design and new characteristic. Ease knives sharpened blade capable of holding and excellent moisture resistance. All handmade knives and multi-generations according to the knowledge of Masamoto
Petit knife 15/12 cm knife
Petit knife small and accurate scalable, peeling and Hiotc fruits, vegetables, herbs and other small
A rare combination of tradition and progress
Series Handled and body quality stainless steel blade with high retention capacity, especially high moisture resistance and easy sharpening
Professional knife for butchering meat and poultry.
VG
Chef’s Knife (Gyuto) 23/20 cm
Gyuto is a popular knife among chefs and cooking enthusiasts because the knife is suitable for deploying meat, vegetables, fish, etc.
A rare combination of tradition and progress
Series Handled and body quality stainless steel blade with high retention capacity, especially high moisture resistance and easy sharpening
Knife Pilot Sujihiki 24/27 cm
Western knife pilot version -ianagibh
The unique shape knife is suitable for cutting boneless raw materials and allows full use throughout the blade. Recommended deployment fish and meat without bones, especially sashimi. Suitable for those looking for the convenience of Iangibh western style.
VG – Hyper Molybdenum Vanadium steel
The new series of Masamoto: Western knives, stainless steel blade design and new characteristic. Ease knives sharpened blade capable of holding and excellent moisture resistance. All handmade knives and multi-generations according to the knowledge of the Masamoto
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
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