182 results for
Sakai Genkichi Steel Vegetable Knife, 165mm
Six hundred years of tradition. An authentic Sakai Japanese knife. This steel knife for vegetables is a superb item with fine sharpness.
Japanese Steel Chef's Knife, 180mm
Six hundred years of tradition. An authentic Sakai Japanese knife. This steel knife used for meat is a superb item with fine sharpness.
Japanese Steel Chef's Knife, 210mm
Six hundred years of tradition. An authentic Sakai Japanese knife. This steel knife used for meat is a superb item with fine sharpness.
Japanese Steel Chef's Knife, 240mm
Six hundred years of tradition. An authentic Sakai Japanese knife. This steel knife used for meat is a superb item with fine sharpness.
Japanese Steel Chef's Knife, 270mm
Six hundred years of tradition. An authentic Sakai Japanese knife. This steel knife used for meat is a superb item with fine sharpness.
Japanese Steel Chef's Knife, 300mm
Six hundred years of tradition. An authentic Sakai Japanese knife. This steel knife used for meat is a superb item with fine sharpness.
Japanese Steel Petit Knife, 150mm
Six hundred years of tradition. An authentic Sakai Japanese knife. This steel knife used for fruit is a superb item with fine sharpness.
Japanese Steel Petit Knife, 120mm
Six hundred years of tradition. An authentic Sakai Japanese knife. This steel knife used for fruit is a superb item with fine sharpness.
[Knife] Brieto-M11pro, Butcher Knife 330mm
The light handle has a hollow structure which helps keep an excellent appearance for a long time. It's very hygienic since there is no gap between the blade and the handle.
Also, the edge has been sharpened by professional technical experts in order to make it easy to sharpen again by yourself.
The high hardness and toughness were created with a special process that involves cooling to less than -73 degrees after quenching at 1050 degrees. The edge has been sharpened to make the sharpness last longer.
[Knife] Brieto-M11pro, Butcher Knife 300mm
The light handle has a hollow structure which helps keep an excellent appearance for a long time. It's very hygienic since there is no gap between the blade and the handle.
Also, the edge has been sharpened by professional technical experts in order to make it easy to sharpen again by yourself.
The high hardness and toughness were created with a special process that involves cooling to less than -73 degrees after quenching at 1050 degrees. The edge has been sharpened to make the sharpness last longer.
1-16, Minamikyuhojimachi 2 chome, Chuo-ku, Osaka 541-0058, JAPAN