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  • Kasumi specialty
    Deba
    (Kasumi specialty)
    for fish filleting and chopping meat without bones
    ¥14,100~
  • Kasumi specialty
    Yanagiba
    (Kasumi specialty)
    for straight and angled slicing of Sashimi(kansai region style)
    ¥16,500~
  • Kasumi specialty
    Tako-hiki
    (Kasumi specialty)
    for straight and angled slicing of Sashmi(konto region style)
    ¥20,700~
  • Kasumi specialty
    Usuba
    (Kasumi specialty)
    for dicing and peeling vegetable(kanto region style)
    ¥21,800~
  • Kasumi specialty
    Kamagata-usuba
    (Kasumi specialty)
    for dicing and peeling vegetable(kansai region style)
    ¥21,800~
  • Kasumi specialty
    Nakiri
    (Kasumi specialty)
    for vegetable preparation(Kansai region style)
    ¥9,700~
  • Kasumi specialty
    Nakiri
    (Kasumi specialty)
    for vegetable preparation(Kanto region style)
    ¥9,700~