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Shigehiro Kasahara White-2 - 240mm Gyuto
Shigehiro Kasahara White-2 - 240mm Gyuto
Shigehiro Kasahara White-2 - 210mm Gyuto
Shigehiro Kasahara White-2 - 210mm Gyuto
Shigehiro Kasahara 165mm Deba White-2
Shigehiro Kasahara 165mm Deba White-2
Shigehiro Kasahara White-2 - 180mm Santoku
Shigehiro Kasahara White-2 - 180mm Santoku
Shigehiro Kasahara 270 mm Sujihiki White-2
Shigehiro Kasahara 270 mm Sujihiki White-2
Shigehiro Kasahara 165mm Utility White-2
Shigehiro Kasahara 165mm Utility White-2
Shigehiro Kasahara 210 mm K-Tip Gyuto White-2
Shigehiro Kasahara 210 mm K-Tip Gyuto White-2
Shigehiro Kasahara 165mm Nakiri White-2
Shigehiro Kasahara 165mm Nakiri White-2
Shigehiro Kasahara White-2 - 240mm Sujihiki
Shigehiro Kasahara White-2 - 240mm Sujihiki
Shigehiro Kasahara 165 mm Santoku White-2
Shigehiro Kasahara 165 mm Santoku White-2
Shigehiro Kasahara 180mm Deba White-2
Shigehiro Kasahara 180mm Deba White-2
Shigehiro Kasahara White-2 - 180mm Usuba
Shigehiro Kasahara White-2 - 180mm Usuba
Shigehiro Kasahara 270 mm Yanagiba White-2
Shigehiro Kasahara 270 mm Yanagiba White-2
Shigehiro Kasahara 240mm Yanagiba White-2
Shigehiro Kasahara 240mm Yanagiba White-2
Shigehiro Kasahara White-2 - 105mm Ajikiri
Shigehiro Kasahara White-2 - 105mm 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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