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MASAMOTO SOHONTEN

MASAMOTO SOHONTEN
Article code HMA-SKYA-240
AED 1,445.00
in stock
Steel Type: Shirogami #2 White Carbon Steel
Handle Material: Magnolia Round Handle with Buffalo horn bolster
Rockwell HRC: 60-63
Blade Length: 240mm ,9.4 inch
Bevel: Traditional Single Edged (Right) Read more
MASAMOTO SOHONTEN
White Steel #2 Shiro-Ko Kasumi Yanagi 240mm
Steel Type: Shirogami #2 White Carbon Steel
Handle Material: Magnolia Round Handle with Buffalo horn bolster
Rockwell HRC: 60-63
Blade Length: 240mm ,9.4 inch
Bevel: Traditional Single Edged (Right)
AED 1,445.00
AED 1,765.00
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
MASAMOTO SOHONTEN
White Steel #2 Shiro-Ko Kasumi 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 1,765.00
AED 1,800.00
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
MASAMOTO SOHONTEN
White Steel #2 Deba - 165 mm
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 1,800.00
AED 2,000.00
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
MASAMOTO SOHONTEN
White Steel #2 Shiro-Ko Kasumi Yanagi - 300 mm
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 2,000.00
MASAMOTO SOHONTEN
AED 2,020.00
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
MASAMOTO SOHONTEN
White Steel #2 Deba 180mm
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 2,020.00
AED 2,020.00
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
MASAMOTO SOHONTEN
White Steel #2 Deba -180 mm
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 2,020.00