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The knives of hybrid construction combine the elements of NAKIRI and SUJIHIKI knives. NAKIRI are designed for vegetables and the SUJIHIKI knife is used for cutting raw fish. The result is Kiritsuke, the universal knife for preparation the traditional Japanese cuisine. Kiritsuke GYUTO has equally as the NAKIRI and SUJIHIKI both-side sharpened blade of western style.
Očekáváme
Kiritsuke / Chef 240 mm - Hokiyama Tsuchime Shadow & Japanese kitchen knife & chef’s knife & core made of Aogami Super (Blue Super Steel) & handle made of PAKKA-WOOD & length of the blade 240 mm
Očekáváme
Kiritsuke / Chef 240 mm - Hokiyama Tosa-Ichi Shadow & Japanese kitchen knife & chef’s knife & core made of Aogami Super (Blue Super Steel) & handle made of PAKKA-WOOD & length of the blade 240 mm
Očekáváme
Kiritsuke / Chef 210 mm - Hokiyama Tsuchime Shadow & Japanese kitchen knife & chef’s knife & core made of Aogami Super (Blue Super Steel) & handle made of PAKKA-WOOD & length of the blade 210 mm
Očekáváme
KIRITSUKE / Slicer 250mm Suncraft Elegancia SG2 & Japanese kitchen slicing knife & core made of Japanese powder steel SG2 & western handle Wallnut Pakkawood & brass bolster & length of the blade 250 mm
Skladem
KIRITSUKE / Petty 150mm Suncraft Elegancia SG2 & Japanese kitchen knife & core made of Japanese powder steel SG2 & western handle Wallnut Pakkawood & brass bolster & length of the blade 150 mm