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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
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)
Petit Stainless Knife 15/12 cm
Hefti small knife 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.
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
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
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
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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