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The Hitohira Tanaka Yohei Aogami #1 Kasumi Gyuto 210mm Ebony is a professional-quality knife that won't disappoint. Handcrafted by blacksmith Yoshi...
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 detailsDeba literally translates to "pointed carving knife" and can also be called Hon-Deba (true Deba). Japanese specialty knives are made with a specifi...
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 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 detailsYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...
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 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 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 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 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 detailsDeba literally translates to "pointed carving knife" and can also be called Hon-Deba (true Deba). Japanese specialty knives are made with a specifi...
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 detailsDétaillant: Komon Artisan: Denshiro Type de Produit: Contenant à Thé Dimension: 100H x 70L mm Poids: 86g Bois: Écorce de Cerisier Vient avec la cui...
View full detailsDétaillant: Komon Artisan: Shikki Type de Produit: Bol en bois Dimension: 60H x 102L mm Épaisseur: 1mm Poids: 84g Couleur: Noir Bois: Zelkova Chaqu...
View full detailsDétaillant: Komon Artisan: Shikki Type de Produit: Bol en bois Dimension: 60H x 102L mm Épaisseur: 1mm Poids: 84g Couleur: Rouge Bois: Zelkova Chaq...
View full detailsDétaillant: Komon Artisan: Kotsuji Type de Produit: Bol de Riz Dimension: 85H x 150L mm Épaisseur: 0.5mm Poids: 382g Couleur: Hakeme Chaque Bol est...
View full detailsDétaillant: Komon Artisan: Kotsuji Type de Produit: Tasse à Café Dimension: 85H x 105L mm Épaisseur: 0.4mm Poids: 352g Couleur: Hakeme Chaque Tasse...
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 detailsMarque: Iwasaki 三条 製作 所 Forgeron: Ryouichi Mizuochi 水落 良 市 Zone de production: Sanjo-Niigata / Japon Petite taille Type d'acier: acier au carbone A...
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...
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