Zwilling Kodeba knife 10 THE CHARACTERISTIC PRECISION OF THE ASYMMETRIC BLADE MAKES THIS SERIES OUTSTANDINGLY PROFESSIONAL. DEVELOPED IN COOPERTION WITH ROKUSABURO MICHIBA.
34395-100 Kodeba knife geometry has proved to be ideal for the different Japanese cutting techniques.
KODEBA = small, protruding blade, for cleaning, filleting, boning and cutting fish or meat.
Cryodur high carbon CMV60 stainless steel asymmetric blade. Knife with a single bevel edge blade. For right handed. Blade length mm 100, max thickness mm 3~. Handle: riveted, full tang, synthetic scales, black.
Packaging: plastic box.
+39 035 247087
