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Feel the culture of Japanese knives close to you
Expert chefs like Paul Bocuse vouch for Staub's cast iron cookware
the knife retains its edge and has all the maintenance-friendly qualities of stainless steel while still having the edge retention and cutting feel of carbon steel
collection Ryusen Hamono
and sliced using the Gyuto
Gyuto Japanese kitchen knife Shiro Kamo SG2 G-7506ROW 21cm Feel the culture of JapaneseMaster Shiro Kamo made a Japanese chef's knife by hand. The blade is 210 mm long. Rengas handle with ferrule made of oak. Damascus SG2 steel is used to make the chef knife Shiro Kamo's blade. The SG2 powdered steel is a high alloy stainless steel with a high carbon content. It is not permitted to use a dishwasher to clean this Japanese chef knife. Mr. Shiro Kamo's knife has a narrow, extremely durable blade. Bones, meat with bones, coconuts and other
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