Nakaniida White Steel No.2 Migaki Finished Kawamuki 120mm Magnolia Handle Fishbone Tweezers lending itself to the sharpest

lending itself to the sharpest and most durable edge

We are a kitchen knife manufacturer that inherits the traditional manufacturing method of Miki

Knife Type: Gyuto Japanese Chef Knife

is made for an easy grip and is made thick enough to maintain its

Nakaniida White Steel No.2 Migaki Finished Kawamuki 120mm Magnolia Handle Fishbone Tweezers lending itself to the sharpestNote: This knife is manufactured in the traditional method of heating the blade, burnt in to the handle and then wax sealed. No epoxy or glue is used. Therefore, after a while, you may notice the blade coming loose. To fix the problem, please follow the instructions below: 1.) Hold the knife vertically by the handle, with the blade tip pointing upwards. 2.) Tap the bottom of the handle firmly a few times with a wooden or rubber mallet. (Hammer can be