How to Make Japanese Kitchen Knives Last Longer - Hasu-Seizo
How to Make Japanese Kitchen Knives Last Longer - Hasu-Seizo
Investing in high-quality knives is an important investment for all chefs. However, what’s even more important is performing proper maintenance to ensure your Japanese knives can serve you for the years to come. We share helpful tips on how to make your Japanese knives last longer..
Hasu Seizo is a family-owned business who offers authentic Japanese knives. Our family is the manufacturer of the Sakai Takayuki brand in Osaka. The best place to buy handcrafted Japanese chef knives. Free U.S. delivery for orders over $150.
Japanese Nakiri Knife Japanese Mukimono Knife INOX Molybdenum
Japanese Chef Knife Japanese Gyuto Knife Ginsan 210mm Made in
Kurouchi Aoni / Blue Steel Number 2 210 Mm Gyuto Knife High Carbon
How to Make Japanese Kitchen Knives Last Longer - Hasu-Seizo
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Japanese Nakiri Knife Japanese Mukimono Knife INOX Molybdenum
Ideal for: Chopping, slicing, disjointing some cuts, dicing, julienning, and mincing. Useful on food types: Medium to large cuts of proteins and all
Sakai Takayuki Japanese Knife Set Damascus 33 Layer with Japanese Handle Nakiri Knife 160mm (6.3) Gyuto Chef Knife 210mm (8.3)
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Hasu-Seizo Artisan Japanese Knives (hasuseizo) - Profile
Looking for a great multipurpose kitchen knife? The Sakai Takayuki Japanese Santoku knife is a great choice for anyone looking to get a kitchen knife to tackle almost any task! Inox is a great stainless steel option with low maintenance. This design is seemless with the handle so easy to clean and maintain while also having a textured surface for better grip. Ideal for: Chopping, slicing, dicing, and julienning.
Sakai Takayuki INOX Pro Japanese Chef's Santoku Knife 180mm
Sakai Takayuki, Gyuto Kourchi Aoniko Knife
