麺切り Menkiri knives
“MENKIRI knives” are used for cutting noodles from thinly spread dough, such as “Soba”, “Udon” and so on.
“MENKIRI knives” are used for cutting noodles from thinly spread dough, such as “Soba”, “Udon” and so on.
“麺切 MENKIRI knives” are used for cutting noodles from thinly spread dough, such as “そば SOBA”, “うどん UDON” and so on. These knives have mono-layered steel of DSR-1K6 stainless steel blade w/natural magnolia wood handle. These are simple design, high quality and user friendly for cutting noodles.
“麺切 MENKIRI knives” are used for cutting noodles from thinly spread dough, such as “そば SOBA”, “うどん UDON” and so on. These knives have mono-layered steel of DSR-1K6 stainless steel blade w/natural magnolia wood handle. These are simple design, high quality and user friendly for cutting noodles.
“麺切 MENKIRI knives” are used for cutting noodles from thinly spread dough, such as “そば SOBA”, “うどん UDON” and so on. This MENKIRI knife has the Japanese highest grade high carbon steel “Blue steel #2” core blade. The handle is wound with a cremona rope to grip well. For professional use.
“麺切 MENKIRI knives” are used for cutting noodles from thinly spread dough, such as “そば SOBA”, “うどん UDON” and so on. These knives have mono-layered steel of AUS-8 stainless steel blade w/plywood handle. These are simple design, high quality and user friendly for cutting noodles.
“麺切 MENKIRI knives” are used for cutting noodles from thinly spread dough, such as “そば SOBA”, “うどん UDON” and so on. These knives have mono-layered steel of AUS-8 stainless steel blade w/plywood handle. These are simple design, high quality and user friendly for cutting noodles.
Kitasho Co., Ltd. was established in Seki City, Japan in 1964. Going back to the past, our ancestors were carrying on making cutlery and wholesaling since 1930. Seki city is located in the middle of Japan, where has been called “The City of Cutlery” in Japan and also overseas.
© 2023 Kanetsune Seki
