【KC-423】昔ながらの MUKASHI-NAGARANO series 菜切 NAKIRI 165mm 古代 KODAI finish
【 New 】 Forged blades made of Blue steel #2 core The surface finish of the blade, with its attractively satin finish black texture, is called the “田舎 INAKA” finish. The number of craftsmen with traditional technique of forging in the old-fashioned manufacturing method “火造り HIZUKURI” is decreasing every year. Now they are precious few […]
【KC-422】昔ながらの MUKASHI-NAGARANO series 和三徳 WA-SANTOKU 165mm 古代 KODAI finish
【 New 】 Forged blades made of Blue steel #2 core The surface finish of the blade, with its attractively satin finish black texture, is called the “古代 KODAI” finish. The number of craftsmen with traditional technique of forging in the old-fashioned manufacturing method “火造り HIZUKURI” is decreasing every year. Now they are precious few […]
【KC-359】Watermelon Knife 350mm w/plywood handle
【2026 New】 This Watermelon knife have 350mm long blade to cut large size of sphere fruits or vegetable such as watermelons, chinese cabbages and so on. Proudly made in Japan by the trusted KANETSUNE SEKI.
【KC-449】昔ながらの MUKASHI-NAGARANO series 菜切 NAKIRI 165mm 田舎 INAKA finish
【 New 】 Forged blades made of Blue steel #2 core The surface finish of the blade, with its attractively mottled black texture, is called the “田舎 INAKA” finish. The number of craftsmen with traditional technique of forging in the old-fashioned manufacturing method “火造り HIZUKURI” is decreasing every year. Now they are precious few and […]
【KC-448】昔ながらの MUKASHI-NAGARANO series 和三徳 WA-SANTOKU 165mm 田舎 INAKA finish
【 New 】 Forged blades made of Blue steel #2 core The surface finish of the blade, with its attractively mottled black texture, is called the “田舎 INAKA” finish. The number of craftsmen with traditional technique of forging in the old-fashioned manufacturing method “火造り HIZUKURI” is decreasing every year. Now they are precious few and […]
【KC-347】KIRITSUKE-Petty knife 120mm
【 New 】 A conveniently sized 120mm KIRITSUKE-Petty knife. The blade shape which is a little wider than the petty is user-friendly. ・Moderately sharp and pointed tip, and thin and sharply sharpened high carbon stainless steel DSR-1K6 for real cutting performance. ・Simple handle shape that can be held like a pen. ・Ideal for peeling, decorating, […]
【KC-575】麺切 MENKIRI knife 270m w/magnolia wood handle
“麺切 MENKIRI knives” are used for cutting noodles from thinly spread dough, such as “そば SOBA”, “うどん UDON” and so on. These knives have mono-layered steel of DSR-1K6 stainless steel blade w/natural magnolia wood handle. These are simple design, high quality and user friendly for cutting noodles.
【KC-576】麺切 MENKIRI knife 300m w/magnolia wood handle
“麺切 MENKIRI knives” are used for cutting noodles from thinly spread dough, such as “そば SOBA”, “うどん UDON” and so on. These knives have mono-layered steel of DSR-1K6 stainless steel blade w/natural magnolia wood handle. These are simple design, high quality and user friendly for cutting noodles.
【KC-577】麺切 MENKIRI knife 300m w/cremona rope handle
“麺切 MENKIRI knives” are used for cutting noodles from thinly spread dough, such as “そば SOBA”, “うどん UDON” and so on. This MENKIRI knife has the Japanese highest grade high carbon steel “Blue steel #2” core blade. The handle is wound with a cremona rope to grip well. For professional use.
【KC-578】麺切 MENKIRI knife 240m w/plywood handle
“麺切 MENKIRI knives” are used for cutting noodles from thinly spread dough, such as “そば SOBA”, “うどん UDON” and so on. These knives have mono-layered steel of AUS-8 stainless steel blade w/plywood handle. These are simple design, high quality and user friendly for cutting noodles.
【KC-579】麺切 MENKIRI knife 300m w/plywood handle
“麺切 MENKIRI knives” are used for cutting noodles from thinly spread dough, such as “そば SOBA”, “うどん UDON” and so on. These knives have mono-layered steel of AUS-8 stainless steel blade w/plywood handle. These are simple design, high quality and user friendly for cutting noodles.
【KC-446】昔ながらの MUKASHI-NAGARANO series 和三徳 WA-SANTOKU 165mm 浜研 HAMATOGI finish
Forged blades made of Blue steel #2 core The number of craftsmen with traditional technique of forging in the old-fashioned manufacturing method “火造り HIZUKURI” is decreasing every year. Now they are precious few and far between and very valuable. In such situation, these kitchen knives are made by the young craftsman who is trying to […]
