Japanese cutlery: NESMUK | MCUSTA | KAI | KASUMI | WAHOO | KIWAMI |
BOKER | SUIMON | CRAFTSMEN-BLACKSMITHS
ACCESSORIES | SUSHI | PROMOTIONS
Magnetic bamboo kitchen knives block
Environment Friendly Material: Bamboo
Bamboo is the fastest growing woody plant in the earth. It grows one third faster than the normal plants. Some of them can grow even up to 1 meter per day. The balance of oxygen and carbon dioxide in the atmosphere has been concerned for these decades. Bamboo is a reliable collaborator for the oxygen. As the speedy growth character Is good for there-greening of degraded areas and generates more oxygen than equivalent amount of trees. It purifies the soil and the atmosphere In the earth. It abates light intenslty from the suri and protects against ultraviolet rays to our land. It s a helpful partrier to our environmental protection.
Bamboo is an endurable natural resource which can be an appropriated substitute for wood. It is one of the strongest materials which are widely used in building and house ware. This material is stronger and harder than wood. Its tensile strength is 28,000 per square inch versus 23,000 for steel. A short growth cycle makes it multi-functional. There are over 1,000 species of bamboo on the earth. The variety makes bamboo apply in many environments, like kltchenware and ableware. Il can be harvested in 3 to 5 years and faster than the softwoods in 10 to 20 years. The use of bamboo would lower the speedy evaporation of our rainforest. Save our environment from today, Use endurable bamboo productif
» 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
|
» 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 ! <24> |
||||||||||||||||||
| |||||||||||||||||||