Damascus Steel Sushi Knife - Extra Long and Thin Blades for Fine Cuts Damascus Steel Sushi Knife - Extra Long and Thin Blades for Fine Cuts – Kioro Knives
Damascus Stainless Steel Sushi Knife - Extra Long and Thin Blades for Fine Cuts-Kioro Knives
Damascus Stainless Steel Sushi Knife - Extra Long and Thin Blades for Fine Cuts-Kioro Knives
Damascus Stainless Steel Sushi Knife - Extra Long and Thin Blades for Fine Cuts-Kioro Knives
Damascus Stainless Steel Sushi Knife - Extra Long and Thin Blades for Fine Cuts-Kioro Knives
Damascus Stainless Steel Sushi Knife - Extra Long and Thin Blades for Fine Cuts-Kioro Knives
Damascus Stainless Steel Sushi Knife - Extra Long and Thin Blades for Fine Cuts-Kioro Knives
Damascus Stainless Steel Sushi Knife - Extra Long and Thin Blades for Fine Cuts-Kioro Knives

Damascus Stainless Steel Sushi Knife - Extra Long and Thin Blades for Fine Cuts

Regular price $99.99
Chefs started cooking with Kioro Knives.

The perfectly ergonomic design of these sashimi knives will make you wonder why you settled for anything else. With traditional fine layers of Damascus steel in each blade, the edges are so sharp that slicing through fish or sushi rolls will be effortless. Thanks to their length, they're excellent for preparing large fish. 

Feature: Stocked, Eco-Friendly
Certification: FDA,LFGB,CE / EU,SGS
Material: Damascus Stainless steel
Certification: SGS GMC TUV



global sushi knifeA plate of Sashimi is a work of art. Every slice of tuna, salmon, and other fresh raw fish should be tender and delicate, the perfect size for a bite lifted between chopsticks. The craft of preparing Sashimi takes the perfect knife, and our collection gives you a fantastic array of options to choose from. Each blade is finely crafted for the sharpness to slice effortlessly through nori wrappers, and are non-stick to resist the buildup of sticky rice. Our Japanese steel selection includes many-layered Damascus steel blades, folded in the traditional style that leaves a signature of silvery patterns. Choose from our short, wide cleavers for preparing whole fish, curved blades for smooth de-boning, and long blades that finally deliver boneless bites of perfect Sashimi.
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