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Wüsthof Classic series Santoku knife, 1/2 miter knife typical Japanese blade 17 cm long, large width and special sharpness edge are ideal for maximum precision cuts in the kitchen.
Wüsthof chef knife Classic series, it is a 1/2 miter knife with 23 cm in length. One-piece forged chrome-molybdenum-vanadium steel (X50 Cr MoV 15). The ergonomic handle is triple-riveted for high strength.
Wüsthof chef knife from the Classic series, it is a 1/2 miter knife with a length of 20 cm. The Reduced shape of the ferrule (half ferrule) and the finer polishing of the blades Reduce the weight of the knife.
Wüsthof chef knife from the Classic series, it is a 1/2 miter knife with a length of 16 cm. The wide, curved blade is suitable for slicing, chopping, crescent cutting, or slicing.
Wüsthof peeling knife from the Classic series, it is a 1/2 miter knife with a length of 9 cm. The Medium Point Vegetable Paring Knife with its narrow, straight blade is ideal for small, delicate cuts.
A new offering from Wüsthof, this is a Classic Series knife block, consisting of four knives for different uses, high-quality scissors, and a sharpener, plus a Wüsthof cutting board.
Peeler with ergonomic and functional design, manufactured by KAI in Japan with high quality steel. Peeling food will be a piece of cake. Blade 5.0 cm, Handle 9.2x4.0 cm
KAI stainless steel peeler that makes peeling food a breeze. 5.0 cm blade, 11.0 / 2.6 cm handle
Rallador profesional Microplane de grano fino, fabricada en acero quirúrgico inoxidable y con mango ergonómico de alta calidad.Medidas: 31,2 cm x 7,5 cm x 3,00 cm
Rallador profesional Microplane de grano grueso, fabricada en acero quirúrgico inoxidable y con mango ergonómico de alta calidad.Medidas: 31,2 cm x 7,5 cm x 3,00 cm
Mandolina laminadora para trufas, con esta herramienta podrá laminar la trufa fresca con toda facilidad. - Tipo: Mandolina - Material: Acero Inox - Tamaño: 18.4 cm
EXHAUSTED Kai introduce por primera vez la forma de hoja Japonesa "Kiritsuke" en Europa. Se trata de una hoja cónica de 20 cm de longitud, ideal para pelar, trocear, partir, pero además, también para filetear.
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