| JAPANESE SERIES |
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- Traditional Japanese vegetable knife with improved round MAC handle
- Thin rust resistant high carbon blade
- Ideal for peeling, slicing, dicing, and mincing
- Not dishwasher safe
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- Japanese style pointy boning knife
- Pakka-wood handle and weighted bolster for comfortable balance
- Not dishwasher safe
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- Small cleaver knife
- Designed for cleaning, filleting, and cutting up smaller fish
- Laminated wooden handles that fits in the hand
- Single beveled blade (only sharpened on one side, and flat on the other)
- Not dishwasher safe
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- Sturdy cleaver knife
- Designed for cleaning, filleting, and cutting up fish
- Laminated wooden handle that fits in the hand
- Single beveled blade (only sharpened on one side, and flat on the other)
- Not dishwasher safe
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- Deba Cleaver 6½"
- Filleting fish and cutting through bones
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- Identical to the CL-55 except for a longer blade
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- Improved version of the traditional Japanese sashimi filleting knife, known as a Yanagiba, Shoubu, or Sashimi Bouchou
- Sharpened on only one side and razor-sharp
- Ideal for thinly slicing fish, prosciutto, carpaccio, ham, roast beef, chicken, tomatoes, garnishes, breads and baguettes
- Optional wooden scabbard for protecting knife
- Not dishwasher safe.
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- Identical to the FKW-7 except for a longer blade
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- Yanagiba 10¼"
- Left handed
- Filleting and slicing fish
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- Identical to the FKW-7 except for a longer blade
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