Three Traditional Japanese Kitchen Knives

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Three Traditional Japanese Kitchen Knives
Ebony Handles, razor sharp layered-steel blades
49M02.02 Usuba Knife

In stock


49M02.03 Petit Gyuto Knife

In stock


49M02.04 Santoku Knife

In stock


Stock Number Item Description Availability Price Order Qty
These traditional Japanese kitchen knives feature ebony handles and super-sharp laminated steel blades (a unique, layered-steel style where stainless-steel surrounds a core of high-carbon steel). The flats are finished with a lightly-hammered design reminiscent of cherry blossoms.

The Petit Gyuto is a paring knife, great for all-around kitchen usage: 6" blade, 4½" handle. The Santoku knife is an all-purpose blade, works best on meat: 7" blade, 4½" handle. Finally, the Usuba knife, with its truncated point, is a slicing, dicing vegetable knife: 7" blade, 4½" handle.

As hard-working as they are beautiful, any of these knives would be a great addition to your knife roll, for the professional and home chef alike.

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