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 fruit. This versatile knife can even be used to bone p...
View full detailsSujihiki translates as “flesh slicer”, which aptly describes its role. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade ...
View full detailsSujihiki translates as “flesh slicer”, which aptly describes its role. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade ...
View full detailsThe Japanese word Gyuto (牛刀) literally translates as beef sword. The gyuto is the equivalent of the Western chef's knife and is designed to cut eve...
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 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 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 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 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 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 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 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 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 : Hitohira ひとひら (一片) Type de produit : Baguette Moribashi Taille : (Longueur totale) 320mm Poids : 65g
Honesuki 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 detailsThe word Santoku translates as: three virtues, which can refer to the cutting of meat, fish and vegetables or to the following three types of cutti...
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 detailsLe Kiritsuke Gyuto est un croisement entre le kiritsuke traditionnel et le gyuto. Le profil du tranchant, généralement plus droit, et sa pointe cou...
View full detailsLe mot japonais Gyuto (牛刀) se traduit littéralement par épée à boeuf. Le gyuto est l’équivalent du couteau de chef occidental et est conçu pour tou...
View full detailsThe 210mm Hitohira Futana S3 Nashiji Gyuto is a versatile knife, made from high-quality stainless Ginsan steel for excellent durability. Its handle...
View full detailsThe Hitohira Futana S3 Nashiji Bunka 170mm is one of the models in Hitohira's Futana range. Made from stainless Ginsan steel, it offers great durab...
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 e...
View full detailsThe word Santoku translates as: three virtues, which can refer to the cutting of meat, fish and vegetables or to the following three types of cutti...
View full details