Japanese Bone spading knife [Maboroshi]

Established a company as a Japanese sword manufacturer 140 years ago.
We are afraid that the Japanese swords are only a kind of traditional art, we will not be able to provide an opportunity to appreciate how sharp and splendid the traditional swords are directly for you all.
We would like to guarantee you how well the hand made kitchen knives with the same manufacturing methodology of Japanese swords"KATANA".
We , the 4th successor, make sure you might feel the products we provide are authentic and sharp no matter how long you might use ,moreover , you might realize the one as a precious practical utility.
We contrive to last and improve the same traditional Japanese sword manufacturing skills so that our products will be able to satisfy your needs ; sharpness, long life time.
Please do not hesitate to contact us if you would like to get the further information.
  • Bone spading knife [Maboroshi]
  • Bone spading knife [Maboroshi]
  • Bone spading knife [Maboroshi]

Bone spading knife [Maboroshi]
[NOTICE]
The Japanese bone spading knife is used for cutting meat from bony chops such as sparerib. Since pulling the knife along the bone, the body blade is thick in comparison to others. The edge of the blade is also thick so as not to chip in a blade. The series of Deba knife , Maboroshi has a sandwich structure with stainless and steel (shirogami (white paper) No.1). The surface of the blade is Uchidashi finish and this series is the most popular knife. The steel (shirogami (white paper) No.1), which is white steel called shirogami (white paper), contains many carbon and that makes knife hard and high sharpness cutting blade, and the raw materials are made by Hitachi Metals, Ltd.
[ Length ] [ Weight ] [ Price ]
135mm 100g 44,000 JPY
150mm 150g 47,300 JPY
180mm 180g 66,000 JPY
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44,000 JPY

approximately:412.37USD

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