StaySharp Academy
Hone your chef skills by taking part in our expert classes.
The 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 Hitohira TD Aogami #2 Kurouchi Honesuki Kaku 150 mm Padauk kitchen knife is a practical and affordable solution for your poultry boning needs. ...
View full detailsA superb Nakiri from the collaboration of two friends, blacksmith and grinder Toru Tamura and Naohito Myojin. Tetsujin in Japanese translates as "m...
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 detailsThe Japanese word Gyuto (牛刀) literally translates to: beef sword. Gyuto is the equivalent of the Western chef's knife and is designed to cut everyt...
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 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 detailsYoshida Hamono is located in Saga Prefecture, a very rural area of Kyushu Island. Like many rural blacksmiths, they specialize in making agricultur...
View full detailsYoshimi Kato (alias Yoshimi Katou) est un forgeron renommé d’Echizen, dans la préfecture de Fukui, et de la 3e génération de Kato. Chef de Kato Uch...
View full detailsNakiri translates to "leaf cutter". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a "pu...
View full detailsMarque : Yoshida Zone de production : Seki-Gifu/ Japon Type d’acier : acier inoxydable Acier : non classé (acier inoxydable) Longueur totale : 97 m...
View full detailsMarque : Yoshida Zone de production : Seki-Gifu/ Japon Type d’acier : acier inoxydable Acier : non classé (acier inoxydable) Longueur totale : 97 m...
View full detailsMarque : Yoshida Zone de production : Seki-Gifu/ Japon Type d’acier : acier inoxydable Acier : non classé (acier inoxydable) Longueur totale : 97 m...
View full detailsMaître Saji est le forgeron de troisième génération de Takefu City, préfecture de Fukui, qui a été certifié comme artisan coutelier traditionnel à ...
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 detailsYoshida Hamono est situé dans la préfecture de Saga, une zone très rurale de l’île de Kyushu. Comme de nombreux forgerons des zones rurales, ils se...
View full detailsForgeron: Takeshi Saji 佐治作 Zone de production: Echizen, Fukui/ Japon Profil: Gyuto Taille: 240 mm Type d’acier: Acier des Poudres (Inoxydable) Acie...
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 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