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Koikuchi soy sauce is mainly used in the Kanto region – an eastern region of central Honshu
The Benriner Japanese mandoline is used to achieve even slices and cuts
The Large Carving Axe has a relatively long
The tough edge of the blade can withstand repeated blows directly into thick meat and dense cartilage
It contains no sweeteners or preservatives and has a rich
HADO (SUMI) 165mm Nakiri Japanese Pantry Koikuchi soy sauce is mainlyThe Nakiri is a traditional style of Japanese knife. It is characterised by a straight profile, double bevelled edge and large face These characteristics make it excellent for slicing, dicing, and chopping vegetables and fruits. The Nakiri has a similar shape to a cleaver. However the Nakiri has a thinner blade than other knives, and should not be used for tasks normally performed by a cleaver. The blade of this knife is hand forged by blacksmiths and