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51,920 JP¥
Brand New/unused, Image information takes precedence over textual information listed on the product page., The rust-proof liquid is painted., A special knife used to separate meat from bones, it is called a boning knife overseas. Honesuki and Garasuki are different names for different lengths., Sakai / Osaka Pref./ Japan, Yamawaki Cutlery-Sakai Osaka, Garasaki, SIngle Edge (Bebvel), Japanese Carbon Steel, White #2 Steel (edge) and Soft iron, Double Welding (Hagane on Soft Iron), Free forging, Traditional Pine Charcoal Quenching (Duble Steel), Kasumi finish, approx 190mm, approx 54.00mm, approx 6.4mm, 212g, Octagonal Magnolia, Handle will be attached and shipped., Unequipped, Left-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , Since this knife is made from stainless,it will not rusty., Professional use (for top chef )
Recommended for Either a Head Chef or Junior Chef : should also be proficient at sharpening.
In stock
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114,000 JP¥

This product is limited to one item and will not be restocked.

Out of stock

4,200 JP¥
In stock
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1,800 JP¥
In stock
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1,000 JP¥
You can make red vinegar rice and red rice
In stock
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Contact us for a price
Brand New
Reference product

This product is limited to one item and will not be restocked.

Out of stock

9,000 JP¥
In stock
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9,000 JP¥
In stock
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14,000 JP¥
In stock
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Out of stock

384,700 JP¥
Brand New/unused, Image information takes precedence over textual information listed on the product page., The rust-proof liquid is painted., Suitable for slicing sashimi by drawing., Sakai / Osaka Pref./ Japan, Yoshikazu Ikeda (Traditional Craftman), Nori Igarashi (Yamawaki Knife), Sakimaru Takohiki, SIngle Edge (Bebvel), Japanese Carbon Steel, White #1 Steel , Honyaki (Mono Carbon Steel), Free forging, Traditional Water Quenching (Mono Steel), 3 Side Mirror finish , Mt.Fuji embossing Full and Crescent Moon, approx 230mm, approx 39mm, approx 4.0mm, 321g, Octagonal KABUKI special handle, 158mm, Handle will be attached and shipped., Equipped Certificate, Right-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade., Saya(sheath) , Collection item, Knife holder is not included.

For top chef or collector's knife.

In stock

This product is limited to one item and will not be restocked.


294,320 JP¥
Brand New/unused, We ship with rust-stopping oil., Suitable for slicing sashimi by drawing., Sakai / Osaka Pref./ Japan, Kenichi Shiraki (Retirement), Shigehiro Kasahara (Traditional Craftman), Sakimaru Takohiki, SIngle Edge (Bebvel), Japanese Carbon Steel, Blue #2 Steel, Honyaki (Mono Carbon Steel), Free forging, Traditional Water Quenching (Mono Steel), Unmeasured, 3 Side Mirror finish , Wave Floating (Namiukashi), approx 320mm, approx 32mm, approx 3.9mm, Octagonal ebony, 158mm, Handle will be attached and shipped., Equipped Certificate, Right-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade., Saya(sheath) , Professional use (for top chef ), Knife holder is not included.

Recommended for Either a Junior Chef or Head Chef; good sharpening skill is recommended.

This product is limited to one item and will not be restocked.

Out of stock

24,000 JP¥
Brand New, 330-360mm
Out of stock

23,000 JP¥
Brand New, 330-360mm
In stock

24,000 JP¥
Brand New, 300-330mm
Out of stock

23,000 JP¥
Brand New, 300-330mm
In stock
 
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