StaySharp Academy
Hone your chef skills by taking part in our expert classes.
The Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to c...
View full detailsThe Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to c...
View full detailsThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to...
View full detailsThe word santoku translates as "three virtues", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: c...
View full detailsIn general, the making of a blade is a collaboration between a blacksmith and a sharpener. The division of tasks and the specialization allow to ma...
View full detailsHonesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...
View full detailsForged from Aogami #2 by Tora Tamura and sharpened by Tateo Myojin, this very traditional sujihiki has a different touch due to its kiritsuke tip.P...
View full detailsThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to...
View full detailsMazaki-san est un forgeron relativement jeune de Sanjo, mais il est originaire de l’île d’Hokkaido. Ne sachant pas quoi faire de lui-même en tant q...
View full detailsMazaki-san est un forgeron relativement jeune de Sanjo, mais il est originaire de l’île d’Hokkaido. Ne sachant pas quoi faire de lui-même en tant q...
View full detailsThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. Howev...
View full detailsKenji Togashi est un forgeron légendaire de Sakai et l’un des rares forgerons au Japon à avoir les compétences nécessaires pour forger des lames ho...
View full detailsSujihiki translates as "flesh slicer", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade i...
View full detailsKiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, sim...
View full detailsMarque : Jiro 次郎 Forgeron : Jiro Nakagawa 中川 次郎 Zone de production : Nagano/ Japon Profil : Santoku Taille: 165mm Type d'acier: Acier au carbone (O...
View full detailsForgeron : Nakagawa Satoshi 菊千代 Zone de production : Sakai-Osaka/ Japon Profil : Bunka Taille: 180mm Type d’acier: Acier Inoxydable Acier : Ginsan ...
View full detailsShiraki Knives à Sakai City était l’un des meilleurs forgerons du Japon. Kenichi Shiraki était un forgeron célèbre qui peut fabriquer des couteaux ...
View full detailsMutsumi Hinoura est le fils du célèbre forgeron Tsukasa Hinoura. À la fin de la trentaine, il est déjà considéré comme l’un des forgerons les plus ...
View full detailsMutsumi Hinoura est le fils du célèbre forgeron Tsukasa Hinoura. À la fin de la trentaine, il est déjà considéré comme l’un des forgerons les plus ...
View full detailsKenji Togashi est un forgeron légendaire de Sakai et l’un des rares forgerons au Japon à avoir les compétences nécessaires pour forger des lames ho...
View full detailsShiraki Knives à Sakai City était l'un des meilleurs forgerons du Japon. Kenichi Shiraki était un forgeron célèbre qui peut fabriquer des couteaux ...
View full detailsSujihiki translates as "flesh slicer", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade i...
View full details