 |
|
|
|
| @ |
 @@@Click on picture to view product range. |
|||
| ‘SASHIMI HOCHO | |||
| @ | The perfect knife for ultra thin slicing, this sashimi knife will allow you to cut paper thin slices of fish. |
||
| YANAGIBA | |||
 |
@ | A Kansai-style sashimi knife that is known as "shoubu" because of its resemblance to the petals of the iris.
|
|
| TAKO-HIKI | |||
 |
A Kanto-style sashimi knife with the ridge from the base to the tip of the blade and the path of the blade in parallel. The blade is convenient for square shapes and cutting in a continuous flow.
|
||
| FUGU(Globefish)-HIKI | |||
 |
A special knife used in sashimi preparation to cut the upper half of fugu. The thickness of the ridge is thinner than that of a yanagiba and the body of the blade is also thinner; the path of the blade is also straight.
|
||
| ‘USUBA HOCHO | |||
| @ | Vegetable knives for the professional. |
||
| KAMAUSUBA | |||
 |
@ | A Kansai-style Vegetable knives |
|
| EDOUSUBA | |||
 |
A Kanto-style Vegetable knives |
||
| MUKIMONO | |||
 |
A
Kanto-style Vegetable knives |
||
| RYOUBA-KAWAMUKI | |||
 |
The same model as beveling knives, but with a thinner blade ridge and a double edge. A small knife that is convenient for paring and slicing. |
||
| KAWAMUKI | |||
 |
A small thin-bladed knife with a curved thin single edge and thin blade ridge. Convenient for removal of the skin from vegetables, beveling, and shredding.
|
||
| ‘DEBA-HOCHO | |||
| @ | With a thick base, the tip of the blade is also thin and sharp. Used to cut the bones of fish and game, it is also used for triple grating. |
||
| HONDEBA | |||
 |
@ |
Pointed carving knives |
|
| AIDEBA | |||
 |
Pointed carving knives |
||
| OROSHI-DEBA | |||
 |
Pointed carving knives |
||
| MIOROSHI | |||
 |
Pointed carving knives |
||
| KODEBA | |||
 |
Used to de-bone horse mackerel and small sea bream, grating, and filleting. |
||
| ‘TOKUSYU-HOCHO | |||
| @ |
|
||
| KIRITSUKE | |||
 |
@ | Kanto-Style
multi-purpose knives. |
|
| SINNOMUNE(MAGURO-KIRI) | |||
 |
A special knife used in "TUNA-FISH". |
||
| HONE-KIRI | |||
 |
A special knife used in "HONE-KIRI". |
||
| SUSHI-KIRI | |||
 |
A special
knife used in "Sushi". |
||
| SOBA-KIRI | |||
 |
A special
knife used in "Soba" |
||
| UDON-KIRI | |||
 |
A special
knife used in "Udon". |
||
| KASHI-KIRI | |||
 |
A special knife used in "Japanese sweets ". | ||
| SAIKU | |||
 |
A special
knife used in decoration. |
||
| WA-GYUUTOU | |||
 |
Western knives shape. |
||
| SANTOKU(HOME) | |||
 |
For home made cooking. |
||
| UNAGI-SAKI(EDO-SAKI) | |||
 |
A special
knife used in "UNAGI (eel) ". Kanto-style. |
||
| UNAGI-SAKI(OSAKA-SAKI) | |||
 |
A special knife used in "UNAGI
(eel) ".
Osaka-style. |
||
| UNAGI-SAKI(KYOU-SAKI) | |||
 |
A special knife used in "UNAGI
(eel) ". Kyoto -style. |
||
| UNAGI-SAKI(NAGOYA-SAKI) | |||
 |
A special knife used in "UNAGI
(eel) ". Nagoya-style. |
||
| UNAGI-SAKI(KYUSYU-SAKI) | |||
 |
A special knife used in "UNAGI
(eel) ". Kyushu-style. |
||
| ‘YOU-HOCHO(Western knives ) | |||
| @ | Western knives come
in fewer types than Japanese knives, as typified by the meat cleaver. For a variety of uses from game to vegetables, the whole blade is made of steel. |
||
| YOU-HOCHO LIST | |||
 |
@ | GYUUTO^PETTIKNIFE^SUJIBIKI^HONESUKI GARASUKI^YOUDEBA^KATAHADEBA YOUSASHIMI^SANTOKU^SALMONHA GYUUTOU SALMONHA SUJIBIKI ^PARLING |
|
| ‘CHUKA-HOUCHO | |||
| @ | For Chinese cooking. |
||
| CHUKA-HOCHO LIST | |||
 |
@ | "HIRYU"(Special)^CHUKA4GOU^CHUKA6GOU CHUKA-7GOU^CHUKA-1GOU^CHUKA-HONE-KIRI |
|