GOKADEN SUPER BLUE STEEL KIRITSUKE CHEF'S KNIFE-KUROUCHI FINISH – HITACHIYA USA
GOKADEN SUPER BLUE STEEL KIRITSUKE CHEF'S KNIFE-KUROUCHI FINISH – HITACHIYA USA
Hybrid design combo of USUBA KNIFE / SUSHI SASHIMI KNIFEIt gives amazing sharpness and excellent edge retention. These sword shaped knives feature a straighter edge than a yanagi for vegetables, and a longer blade than an usuba for slicing fish with ease.Steel / Blue Super Clad steel / Soft stainless Handle / Keyaki
Blue Steel, Super Blue Steel – HITACHIYA USA
Yoshihiro Aonamiuchi Blue Steel #1 Kiritsuke Multipurpose Chef Knife w – Yoshihiro Cutlery
Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Petty Kiritsuke – Yoshihiro Cutlery
Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Kurouchi Kiritsuke Japan – Yoshihiro Cutlery
TUO Kiritsuke Knife - 8.5 inch Kiritsuke Chef Knife - Japanese Vegetable Meat Knife - German HC Steel - Full Tang Pakkawood Handle - BLACK HAWK SERIES with Gift Box: Home & Kitchen
Yoshihiro Hongasumi Blue Steel Kiritsuke Multipurpose Japanese Chef Kn – Yoshihiro Cutlery
GOKADEN SUPER BLUE STEEL KIRITSUKE CHEF'S KNIFE-KUROUCHI FINISH – HITACHIYA USA
Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Kiritsuke Multi – Yoshihiro Cutlery
Yoshihiro High Speed Steel Kiritsuke Multipurpose Chefs Knife (Black P – Yoshihiro Cutlery
Kiritsuke Kurouchi 210 mm (8.2 in) Aogami (Blue) #2 Damascus (17 layer – Yoshimune Knives
Gyoto Bocho:, The Guyto is the most common western knife used throughout the world. It can be used to cut meat (boneless), fish (boneless) and
JIKKO Crator Kiritsuke Super Blue steel Japanese Gyuto (Chef Knife)