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KABUKI Knives
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The choice of us
Craftsmen
Muko Yoneo (Genkai Masakuni)
Yasuaki Taira
Minamoto Hakuho (Sharpener)
Minamoto Yasukuni
Ikeda Yoshikazu
Ikeda Tatsuo
Shiraki Kenichi
Satoshi Nakagawa
Shougo Yamatsuka
Other Craftman
Reccomend
Orginal VG10 Knives
MAHITOTU (Our Brand)
Yamawaki Cutlery
World Chef
Chef Francesco Arena
Knife and Forging Type
Knife Type
Yanagiba (Shobu)
Kiritsuke Yanagiba
Sakimaru Takohiki
Takohiki (East Type)
Fuguhiki
Deba
Aideba
Mioroshi
Wa-Gyuto
Sujihiki
Kiritsuke
Wa-Petty
Santoku
Hamokiri
Usuba (East)
Kamagata Usuba(West)
Maguro (Tuna)
Eel Knife
Other
Mukimono
Imokiri
Garasuki (boning knife)
Honesuki( boning knife)
Ajikiri(For small fish )
Balan-kiri
Kaisaki (For small fish)
Forge Welding Type
Mono High Carbon Steel
Stainless (Mono Steel)
Shingle Bevel (Hagane on Soft iron)
Double Bevel (Warikomi constraction)
Double Bevel (Three-layer constraction)
Suminagashi (Damascus)
Other
Steel Type of Edge
Yasuki High Carbon Steel
Tamahagane
Blue Super
Blue#1 Steel
Blue#2 Steel
White#1 Steel
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White#3 Steel
Yellow#2 Steel
Powdered Steel
ZDP-189
HAP40
Other
Stainless Steel
Ginsan
ATS34
VG10
Semistailess
Z-18 (Cobalt Stainless)
VG1
AUS10
AUS-8A
Swedish Steel
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Other Steel
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Natural Whetstone
Finish grinding (Harad)
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High Grade Class
Nagura Stone
Artificial Wetstone
Related Products
Knife Accessory
Handle
Kabuki Special handle
Ebony Handle
Saya (Ssheath)
Knife Stand
Wooden Box(Paulownia)
Knife cloth bag
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The choice of us
Craftsmen
Muko Yoneo (Genkai Masakuni)
Yasuaki Taira
Minamoto Hakuho (Sharpener)
Minamoto Yasukuni
Ikeda Yoshikazu
Ikeda Tatsuo
Shiraki Kenichi
Satoshi Nakagawa
Shougo Yamatsuka
Other Craftman
Reccomend
Orginal VG10 Knives
MAHITOTU (Our Brand)
Yamawaki Cutlery
World Chef
Chef Francesco Arena
Knife and Forging Type
Knife Type
Yanagiba (Shobu)
Kiritsuke Yanagiba
Sakimaru Takohiki
Takohiki (East Type)
Fuguhiki
Deba
Aideba
Mioroshi
Wa-Gyuto
Sujihiki
Kiritsuke
Wa-Petty
Santoku
Hamokiri
Usuba (East)
Kamagata Usuba(West)
Maguro (Tuna)
Eel Knife
Other
Mukimono
Imokiri
Garasuki (boning knife)
Honesuki( boning knife)
Ajikiri(For small fish )
Balan-kiri
Kaisaki (For small fish)
Forge Welding Type
Mono High Carbon Steel
Stainless (Mono Steel)
Shingle Bevel (Hagane on Soft iron)
Double Bevel (Warikomi constraction)
Double Bevel (Three-layer constraction)
Suminagashi (Damascus)
Other
Steel Type of Edge
Yasuki High Carbon Steel
Tamahagane
Blue Super
Blue#1 Steel
Blue#2 Steel
White#1 Steel
White#2 Steel
White#3 Steel
Yellow#2 Steel
Powdered Steel
ZDP-189
HAP40
Other
Stainless Steel
Ginsan
ATS34
VG10
Semistailess
Z-18 (Cobalt Stainless)
VG1
AUS10
AUS-8A
Swedish Steel
Other Stainless
Other Steel
High Carbon (SK-4)
Whetstone & Accessory
Whetstone
Natural Whetstone
Finish grinding (Harad)
Finish grinding (Medium)
Finish grinding (Soft)
Rough grinding (Soft)
High Grade Class
Nagura Stone
Artificial Wetstone
Related Products
Knife Accessory
Handle
Kabuki Special handle
Ebony Handle
Saya (Ssheath)
Knife Stand
Wooden Box(Paulownia)
Knife cloth bag
SHOPPING&PAYMENTS
Placing Your Order
Payment Option
Privacy Statement
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Delivery Infomation
Insurance Charges
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NEWS
04-01-2024
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Knife and Forging Type
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Knife Type
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Eel Knife
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Edosaki for Eel Shirogami-3 (WS#3) 210mm Duble Welding Kasumi Finish
USD
541.38
Brand New/unused, Image information takes precedence over textual information listed on the product page., 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, Kasahara Hamono-Sakai Osaka, Eel Knife, SIngle Edge (Bebvel), Japanese Carbon Steel, White #3 Steel (edge) and Soft iron, Double Welding (Hagane on Soft Iron), Free forging, Traditional Pine Charcoal Quenching (Duble Steel), Kasumi finish, approx 150-210mm, approx 45-48mm, approx 7mm, 291g, Round shape Magnolia, Joined, Unequipped, 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 )
For professional eel cooks
In stock
Quantity:
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Edosaki for Eel Shirogami-3 (WS#3) 180mm Duble Welding Kasumi Finish
USD
493.10
Brand New/unused, Image information takes precedence over textual information listed on the product page., 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, Kasahara Hamono-Sakai Osaka, Eel Knife, SIngle Edge (Bebvel), Japanese Carbon Steel, White #3 Steel (edge) and Soft iron, Double Welding (Hagane on Soft Iron), Free forging, Traditional Pine Charcoal Quenching (Duble Steel), Kasumi finish, approx 154mm, approx 292mm, approx 49.6mm, According to image, approx 7mm, 231g, Round shape Magnolia, approx 121mm, 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 )
For professional eel cooks
Out of stock
Edosaki 210mm Shirogami-2(WS#2) Double Welding
USD
228.97
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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