Inox Japanese Style
Inox Japanese Style
All of kind are Japanese Style Knives, handle and edge style. But edge's elements are used special stainless steel, which isn’t a Japanese carbon steel. It's comfortable maintenance, too.
Yanagi-ba -Sashimi Knife-
This is knife with long and slim blade. It can slice soft materials without destroying the shape and the beautiful cut is a work of art. It is used to divide the fish keeping is good shape and cutting off at once by using the length of blade. The knife with pointed tip is mainly used in Kanasai area and it is called “Shobu” since it has the look of iris leaf called “Shobu” in Japanese. The knife with square tip with blade parallel to the ridge lime is called “Takohiki Knife” mainly used in Kantou area.
210mm $165.00
240mm $187.00
Deba -Pointed Chopping Knife-
This is a knife with moderate thickness and heaviness,
mainly used when preparing cooking ingredients to chop, divide chicken and fish along with the bones. There is a theory of having given the name of Deba to this knife from the figure of the blacksmith master in Sakai City Who developed this knife for 300 yeas ago. The knife butt is used for cutting, chopping bones and knife tip is for removing and cutting the flesh of the fish. Larger knife is used for large-scale fish such as sea bream to chop fishbone and dividing body parts; smaller knife is used for small-scale fish such as pompanos and small sea breams to chop fishbone, divide and fin removing.Pointed carving Knife To cut fish, poultry and meat.
150mm $230.00
180mm $265.00
210mm $375.00
Usuba -Thin Blade Knife-
This is an essential knife for vegetable cooking when peeling, chopping or cutting diagonally. It is also called as vegetable cutting knife. It is possible to cut the vegetables in fresh condition. The knife tip in sickle shape is mainly used in Kansai area, using the tip for decoration cutting and diagonal cut; knife butt is used for peeling vegetable skin and carving. The central part is used for decoration peeling or thin cut, such as vegetable crafting, chamfering and carving. The knife with square tip parallel with the ridge and cutting surface is mainly used in Kanto area.
180mm $195.00
210mm $240.00
Mioroshi-Deba
Pointed carving Knife To cut fish, poultry and
meat.
210mm $220.00
Mukimono
This knife is all-purpose.
180mm $180.00
Baran-Kiri
This knife is kind like petty knife.
120mm $93.00
a:1938 t:5 y:3
