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Japanese kitchen knife with red wooden handle for cutting meat, GYUTO SEKI MAGOROKU, 20 cm
Reference 11-KNI-MGR-0200C
Japanese kitchen knife with red wooden handle for cutting meat, GYUTO SEKI MAGOROKU, 20 cm
Brand
DELIVERY AND RETURNS
Delivery delay :
1 to 3 working days for France, Belgium and Switzerland.
3-5 working days for other countries in Germany, Italy, Spain, United Kingdom, Netherlands, Denmark and Austria
3-5 business days for other countries via DHL
This item is shipped from our warehouse in France.
You can return or exchange an item within 14 days of receiving your order. For more information, see our Return Policy
Technical Data
Blade length | 20 cm |
---|---|
Compositions | steel |
Product origin | made in Japan |
Dishwasher safe | no |
Compatible with microwave | no |
kind of steel | acier inox 1k6 poli |
Composition of the handle | Pakka-Wood (bois lamellé) |
Read more
The Japanese are the undisputed masters of retailing and peeling both by the quality of their knives as their know-how. In addition to the traditional and popular bo-cho- very sharp triangular blade knife with a notch at right angles to the handle, there are various knives used by sushi masters, among others, in Japanese cuisine. The Japanese knives are very sharp, and do not leave them within the reach of children.
Never put your knives in the dishwasher, very aggressive products as well as heat affect the special alloy as well on the wooden handle, wash the knife by hand for a long time.
Do not try to slice bones or other hard things. For that, take more appropriate instruments.
Never put your knives in the dishwasher, very aggressive products as well as heat affect the special alloy as well on the wooden handle, wash the knife by hand for a long time.
Do not try to slice bones or other hard things. For that, take more appropriate instruments.
The design of our knives
The Japanese prefecture of Niigata has always been a hotbed of ancient metalworking in Japan, especially the Tsubame-Sanjo region, named after the two towns that make up the region.
The local history of metalworking originates in the Igarashi riverbed that runs through Sanjo: it was here that iron particles were discovered eight hundred years ago.
The particularity of Japanese knives is their specific alloy of carbon steel forged with boric acid, giving their blade the hardness that makes them famous throughout the world.
Creating each of these pieces in accordance with tradition requires time, but also many steps. Elles nécessitent de maîtriser des compétences manuelles sont transmises de génération en génération.
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TRUSTED SHOP CUSTOMER REVIEWS
03/26/2024
Tous les produits Japonais sont d'excellentes qualités, toujours bien protégés. Merci.
03/25/2024
article correspondent a la description
03/23/2024
03/22/2024
Contact téléphonique très positif . Articles qui ne déçoivent pas . Peut être faudrait il varier les offres ms c est qd même très satisfaisant .
03/18/2024
Super service, Super marchandise
03/17/2024
Articles de très belle qualité, livrés très rapidement.
Nous sommes ravis !
03/16/2024
Rapide, efficace et belle qualité
03/15/2024
Expédition et livraison rapide et soignée
Suivi du colis pertinent et sécurisant
03/10/2024
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J'ai acheté le "Kimono hanten traditionnel japonais bleu en coton motif fleurs de prunier et oiseau pour femme, HANTEN UME TO TORI". Il est sublime ! La qualité du vêtement est super, le coton est agréable. Le motif est beau, les finitions bien faites. La ceinture est fournie avec ! Je fais 1m54 et il
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