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The 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 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 detailsMade in a very modern way from ZDP-189 powdered steel, this knife is made to last. Ideal for professional cooks, the blade will keep its sharpness ...
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 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 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 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 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 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 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 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 : Hitohira ひとひら (一片) Forgeron : Kikuchiyo 菊千代 Zone de production : Sakai-Osaka/Japon Profil : Gyuto Taille : 240 mm Type d'acier : acier ino...
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 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 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 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...
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