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PETTY Japanese knivesThe Petty Knife: The small, agile kitchen knife enables extremely accurate cutting. It is especially suitable for preparing vegetables and fruit, paring, cleaning and chopping onions, garlic or herbs or cutting vegetables for decoration. With its extremely short blade length, the Petty is the most indispensable and all-round kitchen utensil - not to be missed in any kitchen. » All the PETTY knives
» TAKESHI SAJI Japanese knives » KATSUSHIGE ANRYU Japanese knives » YU KUROSAKI Japanese knives » MASAKAGE Kumo Japanese knives (Katsushige Anryu) » MASAKAGE Yuki Japanese knives (Hiroshi Kato) » TERUYASU FUJIWARA DENKA Japanese knives » SHIGEKI TANAKA Japanese knives » KATSUHIRO - SHIGEKI TANAKA Japanese knives » SINGLE EDGED Japanese knives » MCUSTA kitchen Japanese Hochos » MCUSTA pocket Japanese knives » KIWAMI Japanese knives » WAHOO Japanese knives » Kai Shun Classic Japanese knives » Kai Shun GOLD Japanese knives » Kai Shun PRO SHO Japanese knives » Kai Shun PRO Japanese knives » Kai Shun KAJI Japanese knives » Kai Shun PREMIER Japanese knives » Kai Red Seki Magoroku Japanese knives » Kai Black Wasabi Japanese knives » SUIMON Suminagashi Japanese knives » KASUMI Japanese knives See also » Video: How to sharp japanese knives » SANTOKU/BUNKA | YANAGIBA-SASHIMI-SUSHI | DEBA | NAKIRI/USUBA | CHEF/GYUTO | PETTY | BREAD | SLICING | LEFT-HANDED | CERAMIC | BOXES
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» Harumi's Japanese Cooking Harumi Kurihara » The New Art of Japanese Cooking Masaharu Morimoto » Sushi : A Pocket Guide Minori Fukuda, Kit Shan Li, Raeanne Giovanni-Inoue » Japanese Cooking : Contemporary and Traditional Miyoko Nishimoto Schinner » A Dictionary of Japanese Food : Ingredients & Culture Richard Hosking » JAPANESE RECIPES Welcome to the Japanese Kitchen ! <32> |
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