Official

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"The Nihonbashi Kiya Main Store introduces knives, cutting boards, and kitchen tools that are indispensable to the kitchen for a new spring life in the izutuki space.

Regarding cutting boards, items that are not usually displayed at stores are also exhibited this time, and you can see from many types.

We look forward to your visit.

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・・Let's introduce some of the products.

All amounts are provided at prices excluding tax.

In addition,

"This time, as a privilege of visiting the store, we will sell cutting boards of 5,500 yen or more including tax at 10% OFF."

That's right.

Uses a single sheet of finest wood from Kiso, one of Japan's leading Hinoki production areas.

The wood grain is beautiful and fragrant, and the texture of the blade is better than plastic.

It is a cutting board that is robust, has little madness and is resistant to decay.

"Icho" cut out from the deep snowy mountains of Echizen is used.

It is a cutting board that has a uniform material and oily taste, so it is well drained, and has resilience and is hard to get deep damage.

It is made of Kiso straw from Nagano Prefecture.

This material is resistant to moisture and has been used in cutting boards, tubs, and shoji door Kumiko since ancient times.

Kiso Hinoki, which is robust, has little madness and is resistant to corrosion, is used.

Recommended for those who want to use a wooden cutting board that goes well with a knife, but are difficult to care for and have a bottleneck that cannot be disinfected.

The rubber surface is soft to the blade, so the sharpness of the knife is easier to last longer than polyethylene.

In addition, it is a cutting board that is lightweight and easy to handle with wood core structure, and has excellent antibacterial and safety.

It's a light and thermal-efficient one-handed pot.

Skilled craftsmen beat the thick aluminum pots one by one carefully.

It is a frying pan that has excellent strength by utilizing the advanced casting technology "Dactile cast iron", and is thin and lightweight.

It is a cooking spatula shaped like lacquer brush.

The spatula, which is made by cutting the ginkgo with straight-grain (masame) and finished thin, is lighter and resistant to warpage.

It is hard to damage the pot, and can be used safely in a wide range of applications, from earth to metal or tephron-processed pots.

This is a Kiya original kitchen tool jointly planned with Kawashima Kogyo Co., Ltd.

NO. The 160 sickle-shaped knives are the most selected knives of Kiya using Edelweis stainless steel.

This sickle type is also called "Santoku", and the knife you want to have first for your usual cooking.

Until you cut meat, fish, and slightly bulky vegetables, this is a reliable one that you can do.

It is resistant to rust and easy to care every day.

Of course, you can also sharpen it when the sharpness falls.

・・・ The cutting board of the Rosmari family was purchased at a wooden shop about two years ago.

"It's a very gentle cutting board for knives."

2-2-1 Nihonbashi Muromachi, COREDO Muromachi 11F

Tokyo Metro Hanzomon Line and Ginza Line Mitsukoshimae Station Coredo Muromachi Underground Entrance

2-minute walk from the B9b exit of Nihombashi Station on the Tokyo Metro Ginza Line and Tozai Line.

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Business hours 11:00 to 19:00

Business hours are being shortened.

It is open without rest except New Year's Day and COREDO Muromachi inspection day.

Click here for Kiya's website.

⇒　http://www.kiya-hamono.co.jp/