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KABUKI Knives|KABUKI Whisky

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boning knife
【Left Handed】Wa-Garasaki 150mm Shirogami-2(WS#2) Double Welding Kasumi Finish One Side mirror
USD345.79
Brand New/unused, Image information takes precedence over textual information listed on the product page., Rust prevention is unnecessary knife., 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 158mm, approx 48.00mm, approx 5.3mm, 145g, 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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Garasaki
【 Left Handed】Wa-Garasaki 180mm Shirogami-2(WS#2) Double Welding Kasumi Finish
USD358.07
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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Wa-Garasaki 150mm
【 Left Handed】Wa-Garasaki 150mm Shirogami-2(WS#2) Double Welding Kasumi Finish
USD273.38
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 158mm, approx 48.00mm, approx 5.8mm, 189g Include handle , 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
+ −

Save 2%
Yanagiba Shirogami-2(WS#2) Double Welding 240mm Yoshihiro-Kasumi-Nanako Series
USD172.41 USD168.97
Brand New/unused, Suitable for slicing sashimi by drawing., Sakai / Osaka Pref./ Japan, Yanagiba, 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), According to image, Special Paint Round shape Magnolia, Joined, Equipped Magnolia White Saya, 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) , For professionals (can be used at home)
Recommended for Junior Chef or Amateurs who love cooking.: should also be proficient at sharpening.
In stock
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Save 1% Yanagiba white 2 steel
Yanagiba Shirogami-2(WS#2) Double Welding 180mm Yoshihiro-Kasumi Nanako Series
USD151.72 USD150.34
Brand New/unused, Image information takes precedence over textual information listed on the product page., Suitable for slicing sashimi by drawing., Sakai / Osaka Pref./ Japan, Yanagiba, 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), According to image, Special Paint Round shape Magnolia, Joined, 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) , For professionals (can be used at home)
Recommended for Junior Chef or Amateurs who love cooking.: should also be proficient at sharpening.
In stock
+ −

Yanagiba White#2
Yanagiba Shirogami-2 (WS#2) Mizu Honyaki 300mm By Kazuyoshi Ikeda
USD1,758.62
Unused antique, 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), Shimpei Ino (Traditional Craftman), Yanagiba, SIngle Edge (Bebvel), Japanese Carbon Steel, White #2 Steel, Honyaki (Mono Carbon Steel）, Free forging, Traditional Water Quenching (Mono Steel), Unmeasured, 3 Side Mirror finish , Wave visible, approx 290mm, approx 450mm, approx 35mm, approx 4.3mm, According to image, Joined, Equipped Magnolia White Saya, Ambidextrous, 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.
Recommended for Either a Head Chef or colectors
In stock
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This product is limited to one item and will not be restocked.

Tatsuo Ikeda
Yanagiba Shirogami (WS#2) Water quenching Mono Steel Honyaki 360mm One Side Mirror Finish Ebony handle
USD1,400.00
Unused antique, Image information takes precedence over textual information listed on the product page., We ship with rust-stopping oil., Suitable for slicing sashimi by drawing., Sakai / Osaka Pref./ Japan, Unknow (Hand made Factory), Estimate: Mr. Tatsuo Ikeda, Koichi Morimoto (Traditional Craftman), Yanagiba, SIngle Edge (Bebvel), Japanese Carbon Steel, White #2 Steel, Honyaki (Mono Carbon Steel）, Free forging, Traditional Water Quenching (Mono Steel), Unmeasured, Front Mirror finish (Flat and Kiriba), Wave visible, approx 315mm, approx 515mm, approx 40mm, approx 4.4mm, According to image, Octagonal ebony, Unjoined / If you want to join, please check the joining request (free), Saya (Sheath) can be option purchased., 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., Collection item, Knife holder is not included.
collection item

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

Out of stock

Yanagiba
Yanagiba 300mm Shirogami-2(WS#2) Double Welding Ebony Handle Wtih Sheath
USD308.07
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, Yanagiba, 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), approx 288mm, approx 35.6mm, approx 4.5mm, According to image, Octagonal ebony, approx 150mm, Joined, Equipped Magnolia White Saya, 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) , For professionals (can be used at home)
Recommended for Junior Chef or Amateurs who love cooking.: should also be proficient at sharpening.
Out of stock

Yanagiba 210mm Shirogami-2(WS#2) Double Welding Ebony Handle Wtih Sheath
USD218.55
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, Yanagiba, 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), approx 210mm, approx 3.4mm, According to image, Octagonal ebony, approx 130mm, Joined, Equipped Magnolia White Saya, 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) , For professionals (can be used at home)
Recommended for Junior Chef or Amateurs who love cooking.: should also be proficient at sharpening.
In stock
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Yanagiba 180mm Shirogami-2(WS#2) Double Welding Ebony Handle Wtih Sheath
USD128.28
Brand New/unused, Image information takes precedence over textual information listed on the product page., Suitable for slicing sashimi by drawing., Sakai / Osaka Pref./ Japan, Yanagiba, 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), approx 174mm, approx 28mm, approx 4mm, According to image, Octagonal ebony, approx 120mm, Joined, Equipped Magnolia White Saya, 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) , For professionals (can be used at home)
Recommended for Junior Chef or Amateurs who love cooking.: should also be proficient at sharpening.
Out of stock

Wa-garasaki
Wa-Garasaki 150mm Shirogami-2(WS#2) Double Welding Kasumi Finish with Sheath [CLONE] [CLONE]
USD265.52
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, Yamatsuka Hamono, Yamawaki Cutlery-Sakai Osaka, Garasaki, SIngle Edge (Bebvel), Japanese Carbon Steel, White #2 Steel (edge) and Soft iron, Double Welding (Hagane on Soft Iron), Cutting forging, Traditional Pine Charcoal Quenching (Duble Steel), Kasumi finish, 190mm, approx 53mm, approx 6.6mm, 207, Octagonal Magnolia, Handle will be attached and shipped., Equipped Magnolia White Saya, Right-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
+ −

Wa-Garasaki
Wa-Garasaki 150mm Shirogami-2(WS#2) Double Welding Kasumi Finish with Sheath
USD211.79
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, 160mm, approx 50.00mm, approx 6.40mm, 180g, Octagonal Magnolia, Joined, Equipped Magnolia White Saya, Right-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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