Warning: Last items in stock!
L’art de la table japanese you wonder ? Take part in this enchantment in preparing your meats, fish and vegetables, the more finely and precisely as possible. The gourmet dishes and the dressing sublimate your dishes, will open necessarily the appetite of your guests !
If the kitchen knives japanese have a good reputation, it is thanks to the origins and the quality of the swords. The knives are most effective steel. They are manufactured according to the method " honyaki ". If each artisan has developed its own method of manufacture, the blade is still the subject of a particular care.
The stainless steel blade of this knife gives it a shelf-life almost infinite.
Be aware that in Japan, the art of cutting is a part of the training of a cook !
Blade 165 mm.
Manufactured in Seki, Japan.
Longueur : 165 mm