Tsukiji Masamoto Kiridashi Vegetable Carving Knife

Tsukiji Masamoto Kiridashi Vegetable Carving Knife

MASAMOTO Petty Knife Sheath 6 (150mm) for VG and AT Series, Japanese Petty Utility Knife Saya with Pin, Wooden Kitchen Knife Protect Cover, Japanese Natural Magnolia Wood, Made in JAPAN: Home

Masamoto Sujihiki Slicing Knife Sheath 10.5 (270mm) for VG and at Series, Japanese Slicer Knife Saya with Pin, Wooden Kitchen Knife Protect Cover

Kiridashi for left handed MIURA Aogami - 6/9/12/15/18/21/24mm

Tsukiji Masamoto Kiridashi Vegetable Carving Knife — MTC Kitchen

Features of This…

Kiridashi Fruit Vegetable Carving knife Okeya Fujimaki Sakimaru white 2 steel

This small knife called Kiridashi from Tsukiji Masamoto is traditionally used for carving intricate designs on vegetables and fruit. It uses White#2

Tsukiji Masamoto Kiridashi Vegetable Carving Knife

Kiridashi Knife - IKEUCHI - Carbon Blue Steel - Version 3 - Size: 7cm

Japanese chef knife wagyuto MASAMOTO SOHONTEN honkasumi Size:24/27cm

Japanese Yanagiba Knife for left handed- MASAMOTO SOHONTEN - Kasumi

Features of This ite…

Kiridashi Fruit Vegetable Carving knife Okeya Fujimaki thin white 2 steel

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper.

Tsukiji Masamoto White Steel Yanagi 300mm (11.8) Left Handed Nami Kasumi

Gyoza Turner with Wood Handle 7 x 3

Tsukiji Masamoto Kiridashi Vegetable Carving Knife — MTC Kitchen

Kiridashi Knife