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Wa-Garasaki
Wa-Garasaki 150mm Shirogami-2(WS#2) Double Welding Kasumi Finish with Sheath
30,710 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, 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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Yanagiba 210mm Shirogami-2(WS#2) Double Welding Ebony Handle Wtih Sheath
31,690 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, 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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Usuba
Edo style Usuba 210mm Shirogami-2 (WS#2) Double Welding With Sheath
33,000 JP¥
Brand New/unused, Image information takes precedence over textual information listed on the product page., The rust-proof liquid is painted., Suitable for peeling and cutting vegetables., Sakai / Osaka Pref./ Japan, Yamawaki Cutlery-Sakai Osaka, Usuba (East Type), 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 200mm, approx 49mm, According to image, approx 4mm, 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. , 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., 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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Edosaki 210mm
Edosaki 210mm Shirogami-2(WS#2) Double Welding
33,200 JP¥
Brand New/unused, Image information takes precedence over textual information listed on the product page., Sakai / Osaka Pref./ Japan, Other Type, 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, 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) , Professional use (for top chef )
Recommended for Junior Chef or Amateurs who love cooking.: should also be proficient at sharpening.
In stock
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Save 4%
Kirituke Yanagiba Shirogami-2(WS#2) Double Welding 270mm Yoshihiro-Kasumi-Nanako Series
35,000 JP¥ 33,500 JP¥
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 Kiritsuke , 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
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Ai-Deba Shirogami-2 (WS#2) Double Welding 165mm Mirror Finish
35,000 JP¥
Brand New/unused, We ship with rust-stopping oil., A kitchen knife that is indispensable for handle fish and chickens using its thickness and weight., Sakai / Osaka Pref./ Japan, Unknown, Deba, SIngle Edge (Bebvel), White #2 Steel (edge) and Soft iron, Double Welding (Hagane on Soft Iron), Free forging, Traditional Pine Charcoal Quenching (Duble Steel), Unmeasured, Front and back Mirror finish , approx 170mm, approx 263mm, approx 47mm, approx 6.8mm, According to image, Octagonal Rosewood, Joined, Equipped Magnolia White Saya, Right-handed, The Deba knife can also cut the head and bones of fish, but if used roughly, the blade may be chipped., 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., Professional use (for top chef )

相出刃 白二鋼 本霞 5寸5分 鏡面仕上げ 鍛冶：榎並正

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

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Sakimaru Takohiki Shirogami-2(WS#2) Double Welding 300mm Yoshihiro-Kasumi-Nanako Series
40,000 JP¥ 38,000 JP¥
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
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Wa-garasaki
Wa-Garasaki 150mm Shirogami-2(WS#2) Double Welding Kasumi Finish with Sheath [CLONE] [CLONE]
38,500 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, 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
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Wa-Garasaki 150mm
【 Left Handed】Wa-Garasaki 150mm Shirogami-2(WS#2) Double Welding Kasumi Finish
39,640 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 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
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Deba
Deba 210mm Shirogami-2(WS#2) Double Welding With Sheath
40,900 JP¥
Brand New/unused, Image information takes precedence over textual information listed on the product page., The rust-proof liquid is painted., A kitchen knife that is indispensable for handle fish and chickens using its thickness and weight., Sakai / Osaka Pref./ Japan, Yamawaki Cutlery-Sakai Osaka, Deba, 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 9.1mm, According to image, 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. , 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., 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
Yanagiba 300mm Shirogami-2(WS#2) Double Welding Ebony Handle Wtih Sheath
44,670 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, 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

boning knife
【Left Handed】Wa-Garasaki 150mm Shirogami-2(WS#2) Double Welding Kasumi Finish One Side mirror
50,140 JP¥
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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