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About “Japanese Knife TOKU”
About “Japanese Knife TOKU”
About "TOKU"
The history of Sakai blades
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All knives
Yanagiba knife
Deba knife
Gyuto knife
Sujihiki knife
Santoku knife
Usuba knife
Petty knife
Yanagiba Kiritsuki Knife
Takohiki knife
Funayuki knife
Mioroshi knife
Honekiri knife
Paring
Ajikiri-knife
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Food Selection
Cut the fish
Yanagiba knife
Deba knife
Yanagiba Kiritsuki Knife
Takohiki knife
Funayuki knife
Mioroshi knife
Honekiri knife
Santoku knife
Ajikiri-knife
Cut meat
Gyuto knife
Sujihiki knife
Santoku knife
Cut vegetables
Usuba knife
Santoku knife
Gyuto knife
Petty knife
Paring
Various Food
Santoku knife
Chef knife
Related products/re-sharpening
All Related Products
Cutting board
Whetstone
Knife case
Contact us for resharpening
List of partner stores
Knife Sharpening Course
Blog
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Knife collection
FAQ
Inquiry
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home
home
About “Japanese Knife TOKU”
About “Japanese Knife TOKU”
About "TOKU"
The history of Sakai blades
Choose from knife types
All knives
Yanagiba knife
Deba knife
Gyuto knife
Sujihiki knife
Santoku knife
Usuba knife
Petty knife
Yanagiba Kiritsuki Knife
Takohiki knife
Funayuki knife
Mioroshi knife
Honekiri knife
Paring
Ajikiri-knife
Choose from ingredients
Food Selection
Cut the fish
Yanagiba knife
Deba knife
Yanagiba Kiritsuki Knife
Takohiki knife
Funayuki knife
Mioroshi knife
Honekiri knife
Santoku knife
Ajikiri-knife
Cut meat
Gyuto knife
Sujihiki knife
Santoku knife
Cut vegetables
Usuba knife
Santoku knife
Gyuto knife
Petty knife
Paring
Various Food
Santoku knife
Chef knife
Related products/re-sharpening
All Related Products
Cutting board
Whetstone
Knife case
Contact us for resharpening
List of partner stores
List of partner stores
Knife Sharpening Course
Knife Sharpening Course
Blog
Blog
Inquiry
Knife collection
FAQ
Inquiry
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English
Language
日本語
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English
Language
日本語
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