 |  |  |
| | |
■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
