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Japanese Deba Knife by Teruyasu Fujiwara
Japanese Deba Knife by Teruyasu Fujiwara
$280.00
Japanese Deba Knife
It is used when cutting fish or bones.
We recommend that you use different sizes of Deba knife, such as large Deba, medium Deba, and small Deba, depending on the size of the fish you cut.Length:135mm
Weight:180gThe Deba knife is fine enough for fish filleting and still great for cutting bones. We recommend that you use different sizes of Deba knife, such as large Deba, medium Deba, and small Deba, depending on the size of the fish you cut. Please note that all Deba knives are made to order; therefore, it may take “several months” to deliver it after your orders are received. The series of Deba knife, Nashiji has a sandwich structure with stainless and steel (shirogami (white paper) No.1). The surface of the blade is called Nashiji because it looks like skin of Japanese pair and that prevents slices from sticking to the blade. This series of the knife is the most reasonable price. The steel (shirogami (white paper) No.1), which is white steel called shirogami (white paper), contains many carbon and that makes knife hard and high sharpness cutting blade, and the raw materials are made by Hitachi Metals, Ltd.
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Japanese Petty Knife by Teruyasu Fujiwara
Japanese Petty Knife by Teruyasu Fujiwara
$120.00
Japanese Petty Knife
It is suitable for detailed work such as peeling skins of vegetables or fruits.Length:135mm
Weight:90gThe Japanese Petty knife is ideal for detailed work such as peeling and preparing fruit and vegetables. The series of Petty knife, Nashiji has a sandwich structure with stainless and steel (shirogami (white paper) No.1). The surface of the blade is called Nashiji because it looks like skin of Japanese pair and that prevents slices from sticking to the blade. This series of the knife is the most reasonable price. The steel(shirogami (white paper) No.1), which is white steel called shirogami (white paper), contains many carbon and that makes knife hard and high sharpness cutting blade, and the raw materials are made by Hitachi Metals, Ltd.
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Japanese Sashimi Knife (Yanagi) by Teruyasu Fujiwara
Japanese Sashimi Knife (Yanagi) by Teruyasu Fujiwara
$320.00
Sashimi knife.
This Sashimi knife has a 3-layer construction; the front and back sides are made of stainless steel,
with the highest-quality tempered steel in the middle, with which no one else can compete.
Different from conventional ones available in the market, it is structured such that even after it is
used for a long-time to cut Sashimi, it is less likely to be curved (correctly, bending).Length:240mm
Weight:140gThe Yanagiba (Sashimi) knife is used to slice boneless fish fillets for sashimi. The long length of sharp blade enables to cut off at once and which makes sashimi smooth, shiny, even in order to maximize the taste. The series of Yanagiba (Sashimi) knife, Nashiji has a sandwich structure with stainless and steel (shirogami (white paper) No.1). The surface of the blade is called Nashiji because it looks like skin of Japanese pair and that prevents slices from sticking to the blade. This series of the knife is the most reasonable price. The steel (shirogami (white paper) No.1), which is white steel called shirogami (white paper), contains many carbon and that makes knife hard and high sharpness cutting blade, and the raw materials are made by Hitachi Metals, Ltd.
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