Collection KINFEGROUP

The 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...

The 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...

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...

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...

Nakiri translates to "leaf cutter". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a "pu...

Honesuki means “bone lover”. This knife is mainly used for boning chicken. Traditionally, the Honesuki has a single bevel, with a concave on the ba...

The word santoku translates as “three virtues”, referring to the cutting of meat, fish and vegetables, or the following three types of cut: choppin...

Deba literally translates to "pointed carving knife" and can also be called Hon-Deba (true Deba). Japanese specialty knives are made with a specifi...

Nakiri translates to "leaf cutter". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a "pu...

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...

In Japanese, the kanji forming the word Hado (刃道) represent "the road of blades". Another Japanese word, also pronounced "Hado", means "moving wave...

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...

Nakiri translates to "leaf cutter". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a "pu...

The Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. Howev...

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...

Le Bunka est un couteau de type tout usage qui a un profil plus droit au niveau du tranchant qu’un Santoku. Cela rend le mouvement de coupe de bala...

Sujihiki 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...

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...

Yoshida Hamono is located in Saga Prefecture, a very rural area of Kyushu Island. Like many rural blacksmiths, they specialize in making agricultur...

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...

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...

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...