JIKKO Kiritsuke Mille-feuille Santoku knife VG-10 Gold Stainless Steel Japanese (Multi-purpose)

The Kiritsuke Santoku Bocho is designed for cutting meat, fish and vegetable. The blade of this knife was hammered with 16 layers of steel in Damascus

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Chef Bocho(Gyuto), The Guyto is the most common western knife used throughout the world. It can be used to cut meat (boneless), fish (boneless) and

JIKKO Chef Jack SPG2 steel Gyuto Japanese knife

JIKKO Mille-feuille Santoku knife VG-10 Gold Stainless Steel Japanese

JIKKO Jack Santoku knife SPG2 Stainless Steel Japanese (Multi-purpose)

JIKKO R2 Kiritsuke SG2 stainless steel Japanese Santoku (Multi-purpose

JIKKO Mille-feuille Santoku knife VG-10 Gold Stainless Steel Japanese

$100 - $200 - Kaz's Knife and Kitchenware

JIKKO ekubo (Dimples) Santoku knife Blue VG-10 Gold Stainless Steel Ja

JIKKO R2 Kiritsuke SG2 stainless steel Japanese Petty (Utility Knife)

The Petty knife is designed for a smaller chef knife that used for pealing and cutting fruits and vegetables Even you can carve and style fruits and

JIKKO Mille-feuille Petty knife VG-10 Gold Stainless Steel Japanese (Utility Knife)

$200 - $300 - Kaz's Knife and Kitchenware

Kiritsuke Sashimi Bocho | Yanagi : The Kiritsuke Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. The blade of this

JIKKO Mille-feuille Kiritsuke Sashimi knife VG-10 Gold Stainless Steel Japanese

Best Japanese Knives in Australia - Kaz's Knife and Kitchenware