"SHIMOUSANOKUNI KOUGETSU" Santoku (Chef's Knife) Shirogami No.1, 180mm Kiridashi For Stainless Steel You can
Description
For Stainless Steel You can sharpen a kitchen knife easily and fast
By making the blade of a traditional double-edged saw thicker and thinner in the middle and reducing the surface area that comes into contact with the wood
23mm thickness approx
does not easily discolor
It has no tooth sets
"SHIMOUSANOKUNI KOUGETSU" Santoku (Chef's Knife) Shirogami No.1, 180mm Kiridashi For Stainless Steel You can"SHIMOUSANOKUNI KOUGETSU" Santoku (Chef's Knife) Shirogami No. 1, 180mm Three HONMAMON Stars (link) Made in Japan by "YOSHITO YAMAKAWA" Works great for cooking western food. This is particularly suitable for cutting beef. Some knife makers started to create knives for western cuisine when western cultures were introduced to Japan about 200 years ago. After the WWII, when the Japanese began to eat more meat, there was a greater need for these kinds of
Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
- Please click here for more details>>> Return & Exchange Policy
You may also like
recommand products
