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I Carboni [Funayuki & Ajikiri SET]
Aichi Burja - Prosciutto Knife 300mm (11.8")
Affettatrice Mcusta VG-10 Damasco Nera 270mm (10.6")
Kumokage Honesuki Aogami #2 Kuro-uchi Damasco 150mm (5.9")
Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 300mm (11.8") [Ebony]
Tsunehisa Sakimaru Sujihiki Aogami 270mm (10.6")
ZDP-189 Burja - Coltello da prosciutto 300 mm (11,8")
Mcusta Garasuki Supremo Ritorto 145mm (5.7")
Tojiro DP Garasuki 150mm (5.9")
Affettatrice Hokiyama AUS-10 Damasco 270mm (10.6") - LAMA
Tsunehisa Aogami Sakimaru Sujihiki 300mm (11.8")
Senzo Disossamento AUS-10 165mm (6.5")
Hokiyama Yanagiba Shirogami 300 mm (11,8")
Yu Kurosaki Sujihiki Senko Ei SG2 270mm (10.6") [Rosewood]
Nigara Kiritsuke-Sujihiki SG2 Tsuchime Wa Ebano 255mm (10")
Yu Kurosaki Sujihiki Gekko VG-XEOS Migaki 270mm (10,6")
Tamahagane "SAN" Disossamento (flessibile) 160 mm (6,3")
Hokiyama Sujihiki SLD Nashiji 240mm (9.5") - LAMA
SG2 Burja - Coltello da prosciutto 300mm (11.8")
Tamahagane "SAN" Disossamento 160mm (6,3")
Affettatrice Harukaze VG-1 270 mm (10,6") [ROSEWOOD]
SG2 Burja - Coltello da prosciutto 300mm (11.8") - LAMA
Affettatrice per sashimi Tamahagane "TSUBAME" 240 mm (9,5")
Disossamento Mcusta VG-10 Damasco nero 165 mm (6,5")
Tamahagane "SAN" Sujihiki (scanalato) 270 mm (10,6")
Mcusta Disossamento Damasco Fiamma 165mm (6,5")
Miki Yanagiba Shirogami 270 mm (10,6")
Tojiro Disossamento DP Pro 180mm (7.1")
Miki Yanagiba Shirogami 240 mm (9,5")
Tamahagane "TSUBAME" Affettatrice per Sashimi 210mm
Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 270mm (10.6") [Ebony]
[SET] Maestro della carne Mcusta [slicer + boning]
Yu Kurosaki Sujihiki Fujin VG-10 270 mm (10,6")
Yu Kurosaki Sujihiki Gekko VG-XEOS Migaki 240mm (9.4")
Kawamura Sakimaru Takohiki Shirogami #1 300mm (11.8")
Nigara Sujihiki SG2 Tsuchime Wa Ebano 240mm (9.4")
Yaxell Ketu Disossamento 150 mm (5,9")
Nigara Kiritsuke-Sujihiki SG2 Legno di acero di Damasco 255mm (10")
ZDP-189 Set argento [Petty + Slicer]
Nigara Sakimaru Sujihiki SG2 Damasco 270mm (10.6")
Nigara Sakimaru Sujihiki SG2 Damasco 300mm (11.8")
Saji Sujihiki R2 Ironwood 240mm (9,5")
Miki Takohiki Shirogami 300 mm (11,8")
Miki Takohiki Shirogami 270 mm (10,6")
Tamahagane "TSUBAME" Sujihiki 240mm (9.5")
Tanaka Sakimaru-Takohiki VG-10 Damasco 300mm (11.8")
Mcusta Affettatrice Damasco Classica D 270mm (10.6")
Disossamento Mcusta Damasco Classico D 165mm (6,5")
![Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 300mm (11.8") [Ebony] is a traditional Japanese knife used for preparing meat and raw fish. It slices protein in one single pulling motion, creating smooth, shiny cuts. Its SG2 powder steel core ensures long-lasting sharpness with little to no maintenance.](http://sharpedgeshop.com/cdn/shop/files/NigaraSujihikiSG2KurouchiTsuchime300mm_11.8__Ebony__420110221614_1_360x.jpg?v=1713872968)
![Harukaze VG-1 Slicer 270mm (10.6") [ROSEWOOD]_1](http://sharpedgeshop.com/cdn/shop/products/41011120938__Palisander_360x.jpg?v=1654693435)
![Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 270mm (10.6") [Ebony] is a traditional Japanese knife used for preparing meat and raw fish. It slices protein in one pulling motion, creating smooth, shiny cuts. Its SG2 powder steel core ensures long-lasting sharpness with little to no maintenance. A beast of a knife!](http://sharpedgeshop.com/cdn/shop/files/NigaraSujihikiSG2KurouchiTsuchime270mm_10.6_Ebony__420110201576_1_360x.jpg?v=1724336624)
![[SET] Maestro della carne Mcusta [slicer + boning]](http://sharpedgeshop.com/cdn/shop/files/McustaMeatMasterSet_00523_360x.jpg?v=1710333362)
