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KABUKI Knives|KABUKI Whisky

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Natural Wooden Cutting board　
Natural Spruce Wooden Cutting board 420 x 210 x 30 mm　　
USD16.90
In stock
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Yokoi vinegar EDO-TANNEN
Yokoi vinegar EDO-TANNEN Seasoned Based on red vinegar
USD27.59
You can make red vinegar rice and red rice
In stock
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Yokoi SHUGYOKU Red Vinegar
USD21.38
In stock
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Yokoi KOHAKU Red Vinegar
USD20.00
In stock
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Yokoi vinegar KINSHO Rice Vinegar
USD20.69
In stock
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Shari sarashi
Shari sarashi cloth for sushi chefs only 100% cotton
USD17.24
Cannot be shipped to Ital since include food.
Out of stock

The finest food Sarashi cloth 100% cotton
The finest food Sarashi cloth 100% cotton
USD13.79
Cannot be shipped to Ital since include food.
Out of stock

Edosaki 210mm
Edosaki 210mm Shirogami-2(WS#2) Double Welding
USD228.97
Brand New/unused, Image information takes precedence over textual information listed on the product page., Sakai / Osaka Pref./ Japan, Other Type, SIngle Edge (Bebvel), Japanese Carbon Steel, White #2 Steel (edge) and Soft iron, Double Welding (Hagane on Soft Iron), Free forging, Traditional Pine Charcoal Quenching (Duble Steel), According to image, Joined, Right-handed, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade., Saya(sheath) , Professional use (for top chef )
Recommended for Junior Chef or Amateurs who love cooking.: should also be proficient at sharpening.
In stock
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Sujihiki Super Slender Special Semi Stainless
Sujihiki Super Slender Special Semi Stainless 258mm Mono Steel Double Edge Stabilizedwood Handle
USD551.72
Brand New/unused, Image information takes precedence over textual information listed on the product page., Rust prevention is unnecessary knife., A kitchen knife that cuts large blocks of meat along the muscles. The blade width is narrow and thin, so it can be used as a slicer., Sakai / Osaka Pref./ Japan, A traditional craftsman but undisclosed, Yanagiba Kiritsuke , Double Edge (Bebvel), Stainless Steel, Semistainless, Honyaki (Mono Stailess）, Cutting forging, Vacuum quenching and Sub-Zero Treating, HRC-62±1, Front and back Mirror finish , approx 258mm, approx 433mm, approx 27.8mm, approx 1.9mm, According to image, 13.74oz, Unjoined / If you want to join, please check the joining request (free), Ambidextrous, Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones. , Since this knife is made from stainless,it will not rusty., Professional use (for top chef )
Recommended for Either a Head Chef or Junior Chef : should also be proficient at sharpening.

This product is limited to one item and will not be restocked.

Out of stock

Mikawa White Nagura
Mikawa White Nagura Natural whetstone Mejiro (目白) With Asano Seal 132g
USD38.62
Pure Mikawa White Nagura (Asano Seal), No cure
How to use the Nagura whetstone 1)Usage for natural whetstone Nagura plays the role of making a hard natural whetstone stand out. Next, the Toguso...

This product is limited to one item and will not be restocked.

Out of stock

Natural whetstone Kyoto Ohira Namito Asagi Top Grade 1334g
USD258.62
No cure, According to image

This product is limited to one item and will not be restocked.

Out of stock

Natural whetstone Kyoto Ohira Tomae Awaseto 1938g
USD379.31
No cure, According to image
Producer Imanishi's finest product

This product is limited to one item and will not be restocked.

Out of stock
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