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Europe, UK: Friday, Mar 28
USA: Wednesday, Mar 26
Australia: Thursday, Mar 27
Asia: Wednesday, Mar 26
UAE: Thursday, Mar 27
Order within 6 Hours 41 mins with Scheduled Delivery. If you place an order within this time, We will ship on Monday, Mar 24 2025. This delivery time is calculated by DHL & Fedex. You can check the exact delivery date on checkout page.
USA: Wednesday, Mar 26
Australia: Thursday, Mar 27
Asia: Wednesday, Mar 26
UAE: Thursday, Mar 27
Order within 6 Hours 41 mins with Scheduled Delivery. If you place an order within this time, We will ship on Monday, Mar 24 2025. This delivery time is calculated by DHL & Fedex. You can check the exact delivery date on checkout page.
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Full refund if not genuine. Full or partial refund, if the new item is not as described.
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Description (1,175 characters)
[Material] Blade / Stainless Clad Composite, Cutting Blade / High Carbon Stainless Blade Steel, Side Metal / Mouthpiece / Stainless Steel, Handle / Laminated Reinforced Wood
[Size / Weight] 43 x 350 x 26 mm, weight 206 g
[Country of origin] Kai Corporation, made in Japan, jointly developed a double-edged kitchen knife with "Ichirin, a Japanese restaurant that received a star in Michelin Tokyo."
Considering ease of use in detailed work in Japanese cuisine, mainly for home use. By placing the center of gravity of the kitchen knife closer to the blade than the handle, it is possible to use the weight of the kitchen knife itself, and it is the real pleasure of creating Japanese food. The position and weight of this center of gravity was decided by Mr. Hashimoto by actually trying dozens of prototypes by cooking. In addition, he was particular about the shape of the handle and gripped it. It is easy to cook for a long time and has a shape that does not burden your hands. In addition, the cutting edge has a shape with the tip cut off so that you can perform detailed work such as poking soft ingredients.
[Size / Weight] 43 x 350 x 26 mm, weight 206 g
[Country of origin] Kai Corporation, made in Japan, jointly developed a double-edged kitchen knife with "Ichirin, a Japanese restaurant that received a star in Michelin Tokyo."
Considering ease of use in detailed work in Japanese cuisine, mainly for home use. By placing the center of gravity of the kitchen knife closer to the blade than the handle, it is possible to use the weight of the kitchen knife itself, and it is the real pleasure of creating Japanese food. The position and weight of this center of gravity was decided by Mr. Hashimoto by actually trying dozens of prototypes by cooking. In addition, he was particular about the shape of the handle and gripped it. It is easy to cook for a long time and has a shape that does not burden your hands. In addition, the cutting edge has a shape with the tip cut off so that you can perform detailed work such as poking soft ingredients.
