Ronin

$199.99 USD

RONIN 11" Japanese-Style Slicing Knife
Made for: Mastering precise, controlled slicing for both raw and cooked proteins
Perfect for: Creating paper-thin sashimi, and trimming fat or connective tissue with pinpoint accuracy

  • Ronin
  • Ronin
  • Ronin
  • Ronin
  • Ronin
  • Ronin
  • Ronin

Ronin

$199.99 USD

RONIN 11" Japanese-Style Slicing Knife
Made for: Mastering precise, controlled slicing for both raw and cooked proteins
Perfect for: Creating paper-thin sashimi, and trimming fat or connective tissue with pinpoint accuracy

Ronin

$199.99 USD

RONIN 11" Japanese-Style Slicing Knife
Made for: Mastering precise, controlled slicing for both raw and cooked proteins
Perfect for: Creating paper-thin sashimi, and trimming fat or connective tissue with pinpoint accuracy

RONIN 11" Japanese-Style Slicing Knife

Made for:Mastering precise, controlled slicing for both raw and cooked proteins
Perfect for:Creating paper-thin sashimi, and trimming fat or connective tissue with pinpoint accuracy

Elegance in Every Cut

Key Features

Extra-Long High-Carbon Steel Blade: The 11.1-inch blade glides effortlessly through proteins, allowing for ultra-thin, uniform slices every time.

Traditional Japanese Style:  Inspired by the elegance and precision of Japanese culinary tools, this handmade knife combines centuries-old craftsmanship with modern performance.

Razor-Sharp Edge: Expertly honed for maximum sharpness, this knife handles delicate sashimi and precise trimming without tearing or dragging.

Ergonomic wooden handle: Crafted for comfort and a firm grip, it fits perfectly in your hand, letting you slice and dice with ease and confidence.

 

Additional Details
Handle Length: 5.2 inches / 13.2 cm
Blade Length: 11.1 inches / 28.19 cm
Knife Length: 16.3 inches / 41.40 cm
Weight: 0.58 lbs / 264 g


*All Coolina knives are custom made, so they may slightly vary in size.

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    A receipt or proof of purchase is required to complete your return.

  • Care Instructions

    Knife Care Instructions

    • Wash immediately after receiving and after each use
    • Wash by hand
    • Dry immediately after washing
    • Oil after drying
    • Store properly
    • Cut on a wooden chopping board
    • Sharpen regularly

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