Ginsu Kotta Open Stock Series 4-Piece Japanese 420J2 Stainless Steel Steak Knife Set with Limited Lifetime Warranty

Ginsu Kotta Open Stock Series 4-Piece Japanese 420J2 Stainless Steel Steak Knife Set with Limited Lifetime Warranty
Douglas Quikut
$12.99
  • Japanese-style chef's knives designed for mincing, dicing and slicing
  • Blades are made of commercial quality stainless steel that is stain and rust resistant and well known for sharpness and strength
  • Dual serrated edge is specifically designed to cut with ease through fibrous meats
  • Unique scalloped dual serrated edge prevents the tearing of food like traditional serrated blades
  • Limited lifetime warranty
  • No properties for this product.

    Related Products

    Norpro Silicone Pie Crust Shield
    Norpro Silicone Pie Crust Shield

    Brand: Norpro

  • Allows pie to rise in middle to prevent spillage
  • Protects pie crust from burning
  • Made of food grade silicone; won't stain or absorb odors
  • Fits pies up to 10 inch diameter
  • Heat safe up to 450 degrees F; dishwasher safe
  • 4.28$
    Wusthof Gourmet 6.3-Inch Fish Fillet Knife (16cm)
    Wusthof Gourmet 6.3-Inch Fish Fillet Knife (16cm)

    Brand: Wüsthof

  • This 6.3" inch fillet knife is firm for stability but is very flexible allowing you to maneuver around the fish
  • Synthetic firm grip handles
  • Laser cut from High Carbon German "X50CrMoV15" No Stain steel
  • Compound tapered blade is laser tested for sharpness and the correct cutting angle
  • Made in "The Cutlery Capital of the World" Solingen Germany
  • 44.00$
    Mussini Crema, Glaze of Balsamic Vinegar of Modena, 16.9-Ounce Bottles (Pack of 2)
    Mussini Crema, Glaze of Balsamic Vinegar of Modena, 16.9-Ounce Bottles (Pack of 2)

    Brand: Mussini

  • Pack of two, 16.9-ounce per bottle (total of 33.8-ounces)
  • Natural dark unflavored glaze of balsamic vinegar
  • Perfect for economical food service
  • Attractive squeezable bottle
  • From premium balsamic vinegar; All natural ingredients
  • 42.32$
    No comments.
    Only logged user can submit comment. Please Login or Register