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A Japanese kitchen knife is a type of a knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel or hagane, which is the same kind of steel used to make Japanese swords. Most knives are referred to as hōchō (包丁/庖丁) or the variation -bōchō in compound words but can have other names including -kiri (〜切り, lit. "-cutter"). There are four general categories used to distinguish the Japanese knife designs: handle (Western vs. Japanese), blade grind (single bevel vs. double bevel), steel (stainless vs. carbon), and construction (laminated vs. monosteel).
For this Sale I'm offering 3 knives from this set and a gift box. The knives are sorted from each other and the brands as well.
1x Kamagata Usuba 140mm Blade/280mm Total length
Carbon Steel and single bevel
1x Deba 150mm Blade/290mm Total length
Carbon Steel and single bevel
1x Gyuto 230mm Blade/360mm Total length
Carbon Steel and Double bevel
Estimated Delivery Time Frame: 2 - 10 business days
Estimated Delivery Time Frame: 2 - 10 business days
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