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Handmade in Norway using darkened oak, curly birch and red leather inserts, the handle shape features a slight pommel at the end, as well as a small finger guard and thumb notch for maximum dexterity and superior handling. The 69 mm blade is made with Helle’s triple laminated stainless steel for unparalleled strength, sharpness and corrosion protection.
All Helle knives goes in individual boxes.
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The founder Kanetsugu began to make the Japanese swards in the 14th century at Mino. Now Seki Kanetsugu incorporates "Hamaguriha" which is the sectional shape of Japanese sword into kitchen knife, making knife that lasts sharpness.
Seki Kanetsugu Nami Steak knives are not allowed to wash in dishwasher.
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Its sharpness, easiness in maintenance, and uncompromised edging make us possible to be in the Chinese cooking world. For Chinese chefs one Chinese knife can be a petty knife and a chef knife. They do everything with one Chinese knife. This cooking culture reflects to the way of their grip - they grasp a knife together with blade. We therefore developed two types of handle for your needs. The rounded handle requires less strength, and the squared handle is for more practical use.
Natural wood is used for the handle for smooth touch.
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