Santoku Japanese chef's knife with an almost cleaver-like straight cutting edge used for chopping. Handles cutting meat, vegetables, fruits well. Allows you to cut for long periods of time without worrying about hand fatigue. Chefs value it for its abilit
Traditional Japanese Sashimi knife also called Yanagiba. Created for the production of traditional sushi or sashimi. It perfectly portions, fillets, pulls the skin, and thanks to one-sided sharpening, it also cuts into thin slices. Made in Japan.
Kasumi Blue Titanium Paring is made of Molybdenum-vanadium stainless steel, coated with a blue titanium coating. It gives the blade super abrasion resistance. Titanium is also inert, so it prevents giving food a metallic aftertaste. Note!!! Very sharp!!!
Kasumi Blue Titanium Utility made of molybdenum-vanadium stainless steel coated with a blue titanium coating. It gives the blade super abrasion resistance. Titanium is also inert, so it prevents giving food a metallic aftertaste. Very sharp!!!
Kasumi Damascus Paring with VG-10 stainless steel core finished with 32 ply damascus. Made using the same methods as samurai swords, with a comfortable European pakka wood handle. Note!!! Very sharp!!!
Kasumi Damascus Santoku with VG-10 stainless steel core finished with 32 ply damascus. Made using the same methods as samurai swords, with a comfortable European pakka wood handle. Note!!! Very sharp!!!
Kasumi Damascus Utility with VG-10 stainless steel core finished with 32 ply damascus. Made using the same methods as samurai swords, with a comfortable European pakka wood handle. Note!!! Very sharp!!!
Kasumi Tora Santokus18 Molybdenum Vanadium Stainless Steel. Made using the same methods as samurai swords, with a comfortable round handle made of magnolia wood laminated with black epoxy. Note!!! Very sharp!!!
Kasumi Tora Utility in Molybdenum Vanadium Stainless Steel. Made using the same methods as samurai swords, with a comfortable round handle made of magnolia wood laminated with black epoxy. Note!!! Very sharp!!!
Kasumi H.M. Chef with VG-10 stainless steel core, finished with distinctive forging marks. Made using the same methods as samurai swords, with a comfortable European polypropylene handle. Note!!! Very sharp!!!
Kasumi Blue Titanium Small Chef made of molybdenum-vanadium stainless steel coated with a blue titanium coating. It gives the blade super abrasion resistance. Titanium is also inert, so it prevents giving food a metallic aftertaste. Very sharp!!!
Gyuto an essential tool for every cook. Widely used knife for chopping, slicing, dicing. Works well for dicing vegetables, portioning meat, slicing cold cuts. A wide head with a cutting edge with a light belly allows both the
Herbertz Kodeba, a specialized tool of every cook. An ideal knife for dressing meat or fish. The wide, solid blade with a single-sided grind will perfectly meet the kitchen challenges. Made of 420J2 stainless steel. Manufactured in Japan.
Usuba traditional tool for processing vegetables. Thanks to the high blade, the hand is well separated from the board, which ensures comfortable work. It resembles a narrow cleaver or a Nakiri knife, but unlike them, it has a one-sided cut. Made in Japan
4.84 / 5.00
4870 reviews
IdoSell Trusted Reviews
2024-04-28
Very good ,i am hapy,fast deliveri with DPD nonproblem with customs,i am from Lithuania ,guns sendig fast ,best seller in PL