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have been quite popular among Japanese Professional Chefs
the Byakko Kiritsuke Yanagiba represents the highest level of Japanese professional knife making
It delivers cutting performance close to carbon steel while maintaining superior corrosion resistance
which is made of Yasuki White Steel (Shirogami) #2
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Sakai Takayuki INOX Molybdenum Stainless Edo Usuba – Antibacterial PC Handle Japanese Vegetable Knife checked have been quite popular amongThe Sakai Takayuki INOX Molybdenum Stainless Edo Usuba with Antibacterial PC Handle is a professional Japanese vegetable knife designed for precise vegetable preparation in commercial kitchen environments. The blade is made from Molybdenum Stainless Steel, offering excellent corrosion resistance, durability, and easy maintenance compared with traditional carbon steel Usuba knives. The Edo style Usuba is a traditional Kanto style single bevel vegetable
US$ 110.08
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US$ 135.15
US$ 15.95
US$ 1162.50
