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Kiritsuke 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 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 detailsThe Yoshikane forge was founded in 1919 in Sanjo/Niigata and is now run by 4th generation Kazuomi Yamamoto-san. He was trained by his uncle T...
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 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 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 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 detailsYoshikane Hamono est situé à Sanjo, Niigata et fondé en 1919. Il est dirigé par Kazuomi San qui continue d’exceller et d’évoluer dans la fabricatio...
View full detailsDeba literally translates to " pointed carving knife" and can also be called Hon-Deba (True Deba). Japanese specialty knives are made with a specif...
View full detailsDeba literally translates to " pointed carving knife" and can also be called Hon-Deba (True Deba). Japanese specialty knives are made with a specif...
View full detailsDeba literally translates to " pointed carving knife" and can also be called Hon-Deba (True Deba). Japanese specialty knives are made with a specif...
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