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Many different kinds of knives for a perfect cut when you are cooking, all characterized by a researched design and an unmistakable style
The Kai Shun Boning Knife has a 15 cm damask blade and is used for slicing uncooked or cooked meat from the bone.
The Kai Shun Chinese Cleaver has a 19,4 cm damask blade and is perfect for chopping up vegetables and herbs.
The Minamo Santoku Knife has a 32-layer steel blade with a hardness of 62 HRC. The handle of the Minamo Santoku Knife fits confortably in the hand and is made of water resistant japanese Pakka-wood.
The Minamo Office Knife is a small but nice kitchen help. With his straight blade shape the Minamo Office Knife cuts quckly and easily vegetables, fruits and herbs. The 32-layer damask steel blade has a hardness of 62 HRC.
Precise filleting of fish, game or meat. Blade 18cm.
The KAI Nakiri knife SHUN 4,0" (10,0 cm) is a traditional Japanese Vegetable Knife ideal for chopping up herbs and vegetables, but is not suitable for chopping bones, despite its shape.