• Lorem ipsum

AED 960.00
in stock
The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. The blade is very thick, and it is the heaviest knife among Japanese knives, so you can use the weight to cut fish bones and heads. Read more
KITAOKA
Suminagashi Deba 150mm
The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. The blade is very thick, and it is the heaviest knife among Japanese knives, so you can use the weight to cut fish bones and heads.
AED 960.00
AED 1,145.00
in stock
The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Read more
KITAOKA
Suminagashi Yanagi 240mm
The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction.
AED 1,145.00
AED 1,240.00
in stock
The Usuba is a traditional Japanese-style knife designed to cut vegetables. The squared-off shape is perfect for chopping and peeling large vegetables. Read more
KITAOKA
White Steel #2 Suminagashi Usuba 180mm
The Usuba is a traditional Japanese-style knife designed to cut vegetables. The squared-off shape is perfect for chopping and peeling large vegetables.
AED 1,240.00
AED 1,350.00
in stock
The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Read more
KITAOKA
Suminagashi Yanagi 270mm
The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction.
AED 1,350.00
AED 1,375.00
in stock
The Kiritsuke Yanagi is a variation of the "Yanagi" Knife. It is is used to slice boneless fish fillets into sashimi and sushi. Read more
KITAOKA
Suminagashi Kiritsuke Yanagi 210mm
The Kiritsuke Yanagi is a variation of the "Yanagi" Knife. It is is used to slice boneless fish fillets into sashimi and sushi.
AED 1,375.00
AED 1,470.00
in stock
The Kiritsuke Yanagi is a variation of the "Yanagi" Knife. It is is used to slice boneless fish fillets into sashimi and sushi. Read more
KITAOKA
Suminagashi Kiritsuke Yanagi 240mm
The Kiritsuke Yanagi is a variation of the "Yanagi" Knife. It is is used to slice boneless fish fillets into sashimi and sushi.
AED 1,470.00
AED 1,840.00
in stock
The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Read more
KITAOKA
Suminagashi Yanagi 300mm
The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction.
AED 1,840.00