廚刀

Japanese kitchen knives have become a sensation in the culinary world for their sharpness and versatility.

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HONMAMON 三德刀 (多用途廚刀) VG-10不鏽鋼, 170mm

HONMAMON 三德刀 (多用途廚刀) 粉末HSS鋼大馬士革鋼模樣, 170mm

HONMAMON <田中誠貴別鑄> 三德刀 (多用途廚刀) VG10 大馬士革鋼模樣, 170mm

HONMAMON 三德刀 (多用途廚刀) 青紙鋼2號, 梨地槌目, 170mm

HONMAMON Chinese Cleaver 220mm(abt 8.7 Inch) Mono-Steel, Double Bevel

HONMAMON 牛刀（主廚刀）超青紙鋼, 鏡面

<青馬> 牛刀（主廚刀）超青紙鋼, 鎚目模樣, 210mm

出刃（開魚刀）白紙鋼2號黑鎚目模樣

柳刃（刺身刀）青紙鋼2號黑鎚目模樣

Kiritsuke Santoku (Multi-Purpose Knife) AUS10 with Stainless Hammered Pattern, 190mm

Kiritsuke Petty (Utility Knife) AUS10 steel with Hammered Pattern, 135mm

"HONMAMON" Santoku (Multi-Purpose Knife) Powdered Heiss R2, Octagon Handle, 165mm

HONMAMON "KOTOBUKI" Dried Bonito Shaver for making Katsuobushi

Whetstone (TOISHI, Sharpening Stone) Stainless Holder with Center Rubber

"MIKIHISA" Deba (Butcher Knife) Hammered Pattern Shirogami steel no.2, 75mm~120mm Single Bevel

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