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KTB06 Kasumi Titanium Paring knife 8 cm
69,00 EUR incl. 19 % Tax excl.
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SAKAI MASAHISASAKU SERIES
Japanes yasuki white high-carbon steel blades supported by softer low-carbon steel. Manufactured in Sakai, Osaka prefecture, the orriginal manufacturing center of Japanese high-carbon kitchen knives. Cut from laminated steel sheet, then finished by hand. Round magnolia wood handles, with buffalo horn bolster. Collor of handle and bolster varies from knife to knife. Tinkle-hardness 60-61 skirt-corrugate C°. Important tips to the care and handling find you here.
MA-MI-240, Mioroshi Knife, 240mm blade
Stiff fish boning knife
MA-DE-210, Deba Knife, 210mm blade
Deba cleaver knife for fish and chiken.
MA-KK-210, Kakuga Usuba Knife, 210mm blade
Square-nosed vegetable knife.
MA-KM-210, Kamagata Usuba Knife, 210mm blade
Round-nosed vegetable knife.
MA-MU-180, Mukimono (peeling) Knife, 180mm blade
For peeling, choopping, and making decorations.
MA-FK-300, Sashimi Knife, 300mm blade
Fillet knife and slicer
MA-AI-210, Aideba Knife, 210mm blade
Versatile cleaver knife for fish and chicken.
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