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Shigehiro Kasahara Shirogami #2 - 240 mm Gyuto
Shigehiro Kasahara Shirogami #2 - 240 mm Gyuto
Shigehiro Kasahara Shirogami #2 - 210 mm Gyuto
Shigehiro Kasahara Shirogami #2 - 210 mm Gyuto
Shigehiro Kasahara Shirogami #2 - 165 mm Deba
Shigehiro Kasahara Shirogami #2 - 165 mm Deba
Shigehiro Kasahara Shirogami #2 - 180 mm Santoku
Shigehiro Kasahara Shirogami #2 - 180 mm Santoku
Shigehiro Kasahara Shirogami #2 - 270 mm Sujihiki
Shigehiro Kasahara Shirogami #2 - 270 mm Sujihiki
Shigehiro Kasahara Shirogami #2 - 165 mm Utility
Shigehiro Kasahara Shirogami #2 - 165 mm Utility
Shigehiro Kasahara Shirogami #2 - 210 mm K-tip Gyuto
Shigehiro Kasahara Shirogami #2 - 210 mm K-tip Gyuto
Shigehiro Kasahara Shirogami #2 - 165 mm Nakiri
Shigehiro Kasahara Shirogami #2 - 165 mm Nakiri
Shigehiro Kasahara Shirogami #2 - 240 mm Sujihiki
Shigehiro Kasahara Shirogami #2 - 240 mm Sujihiki
Shigehiro Kasahara Shirogami #2 - 165 mm Santoku
Shigehiro Kasahara Shirogami #2 - 165 mm Santoku
Shigehiro Kasahara Shirogami #2 - 180 mm Deba
Shigehiro Kasahara Shirogami #2 - 180 mm Deba
Shigehiro Kasahara Shirogami #2 - 180 mm Usuba
Shigehiro Kasahara Shirogami #2 - 180 mm Usuba
Shigehiro Kasahara Shirogami #2 - 270 mm Yanagiba
Shigehiro Kasahara Shirogami #2 - 270 mm Yanagiba
Shigehiro Kasahara Shirogami #2 - 240 mm Yanagiba
Shigehiro Kasahara Shirogami #2 - 240 mm Yanagiba
Shigehiro Kasahara Shirogami #2 - 105 mm Ajikiri
Shigehiro Kasahara Shirogami #2 - 105 mm Ajikiri
Description & specifications
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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