Sakai Takayuki Knife >> Japanese Grip Cook's

Japanese Grip Cook's



■Cook's  :
Multi-purpose for meat, vegetable, fish, bread but as the blade is thin, it cannot be used for anything very hard.

■Thick Cook's :
Can be used for harder material.
If it used for frozen food, it should be half frozen and not completely frozen.

■Japanese Grip Cook's  :
Changed the grip to Japanese style to get similar appearance to Japanese style knives. The grip is also exchangable.

■Wide Cook's :
Thick Cook's knife for meat or fish

Carbon Steel Knife

Stainless Steel knife

Notes

◆ Before you place an Order
◆ Reference
◆ Company Profile
◆ Link (to Japanese site)

Class of the Knives and its Features

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