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Couteaux et ustensiles de cuisine
Sous-catégories
Il existe 200 produits.
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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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1. Knife: longer durability of the blade sharp due to the tempering process.
2. Fork and spatula: stainless steel thickness and stamped blades provide high resistance to the products, avoiding damages.
3. Rustic and natural handles.
4. Long lasting shine.
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Product Benefits
1. Knife: longer durability of the blade sharp due to the tempering process.
2. Fork, meat tongs and skewers: stainless steel thickness and stamped blades provide high resistance to the products, avoiding damages.
3. Rustic and natural handles.
4. Long lasting shine.
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