Basics

Saya Made by an artisan in Quebec City. Perfect for protecting your blades!Dimensions : Length 260mm Height 65mm

The word santoku translates as "three virtues", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: c...

Introducing the Shapton RockStar, the exceptionnal line of sharpening stones  designed for any professionnal or amateur who demands precision,...

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...

Introducing the Shapton RockStar, the exceptionnal line of sharpening stones  designed for any professionnal or amateur who demands precision,...

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 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...

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...

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...

Brand: Hitohira ひとひら (一片)Producing Area: Sanjo-Niigata/ JapanProduct Type: SayaSize: 200 x 53 x 12mmWeight: 30g

Sujihiki translates as "flesh slicer", which describes its role well. Typically 240mm to 300mm long and 34mm to 40mm high, the sujihiki blade is pe...

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...

Today, there are several major konro (shichirin) production centers, including Mikawayaki, in the city of Hekinan, Aichi Prefecture, Japan. Kameshi...

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 Japanese word Gyuto (牛刀) literally translates to ox sword. The gyuto is the equivalent of a Western chef's knife and is designed to cut everyth...

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...

Dark Walnut end grain cutting board from Shed'Oeuvre, a Quebec company.Measurement:Length: 16"Width: 13"Thickness : 1,8"

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 only one bevel, with a concave on the ba...

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...

Forged by Toru Tamura and ground by Tateo Myojin (Father of Naohito Myojin), this double bevel honesuki is easy to use and simple to sharpen compar...