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Products tagged with Sakai Ichimonji

SAKAI ICHIMONJI
AED 475.00
in stock
The Sakai Ichimonji 8A-N Series features knives constructed from AUS-8 Japanese Stainless Steel. AUS-8 Steel is renowned for its affordable price, ease of maintenance, and ease of sharpness. Read more
SAKAI ICHIMONJI
8A-N Petty Knife 150mm
The Sakai Ichimonji 8A-N Series features knives constructed from AUS-8 Japanese Stainless Steel. AUS-8 Steel is renowned for its affordable price, ease of maintenance, and ease of sharpness.
AED 475.00
SAKAI ICHIMONJI
AED 620.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
SAKAI ICHIMONJI
8A-N Gyuto 180mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 620.00
SAKAI ICHIMONJI
AED 765.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
SAKAI ICHIMONJI
8A-N Gyuto 210mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 765.00
SAKAI ICHIMONJI
AED 785.00
in stock
This blade shape is intended for slicing boneless protein. The sujihiki is often referred to as the Western equivalent of the traditional Yanagi knife. Read more
SAKAI ICHIMONJI
8A-N Sujihiki 240mm
This blade shape is intended for slicing boneless protein. The sujihiki is often referred to as the Western equivalent of the traditional Yanagi knife.
AED 785.00
SAKAI ICHIMONJI
AED 870.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
SAKAI ICHIMONJI
8A-N Gyuto 240mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 870.00
SAKAI ICHIMONJI
AED 890.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
SAKAI ICHIMONJI
G-Line Gyuto 210mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 890.00
SAKAI ICHIMONJI
AED 930.00
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
SAKAI ICHIMONJI
G-Line 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 930.00
AED 950.00
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
SAKAI ICHIMONJI
G-Line Deba Knife 165mm
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 950.00
AED 1,055.00
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
SAKAI ICHIMONJI
G-Line Deba Knife 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 1,055.00
SAKAI ICHIMONJI
AED 1,120.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
SAKAI ICHIMONJI
G-Line Gyuto 240mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 1,120.00
SAKAI ICHIMONJI
AED 1,120.00
in stock
This blade shape is intended for slicing boneless protein. The sujihiki is often referred to as the Western equivalent of the traditional Yanagi knife. Read more
SAKAI ICHIMONJI
G-Line Sujihiki 240mm
This blade shape is intended for slicing boneless protein. The sujihiki is often referred to as the Western equivalent of the traditional Yanagi knife.
AED 1,120.00
SAKAI ICHIMONJI
AED 1,120.00
in stock
The essence of Sakai is in Ichimonji's knives. Read more
SAKAI ICHIMONJI
FV-10 Santoku 175mm
The essence of Sakai is in Ichimonji's knives.
AED 1,120.00
AED 1,440.00
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
SAKAI ICHIMONJI
G-Line Yanagi Left Handed 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 1,440.00
AED 1,495.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
SAKAI ICHIMONJI
Crafted Ebony Gyuto 240mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 1,495.00
AED 1,600.00
in stock
This blade shape is intended for slicing boneless protein. The sujihiki is often referred to as the Western equivalent of the traditional Yanagi knife. Read more
SAKAI ICHIMONJI
FV-10 Hollow Grind Sujihiki 240mm
This blade shape is intended for slicing boneless protein. The sujihiki is often referred to as the Western equivalent of the traditional Yanagi knife.
AED 1,600.00