StaySharp Academy
Hone your chef skills by taking part in our expert classes.
Oboro KnifeNSK KOGYO DIAMOND WHETSTONEWith sharpeners increasingly unable to use natural stones, the Oboro series was created after more than 18 mo...
View full detailsOboro KnifeNSK KOGYO DIAMOND WHETSTONEWith sharpeners increasingly unable to use natural stones, the Oboro series was created after more than 18 mo...
View full detailsOboro KnifeNSK KOGYO DIAMOND WHETSTONEWith sharpeners increasingly unable to use natural stones, the Oboro series was created after more than 18 mo...
View full detailsOboro KnifeNSK KOGYO DIAMOND WHETSTONEWith sharpeners increasingly unable to use natural stones, the Oboro series was created after more than 18 mo...
View full detailsNSK KOGYO DIAMOND SHARPENING STONE KYOKUHA is the original sharpening stone among NSK Ltd.'s diamond stones and has long supported the...
View full detailsNSK KOGYO DIAMOND SHARPENING STONE KYOKUHA is the original sharpening stone among NSK Ltd.'s diamond stones and has long supported the...
View full detailsNSK KOGYO DIAMOND SHARPENING STONE KYOKUHA is the original sharpening stone among NSK Ltd.'s diamond stones and has long supported the...
View full detailsNSK KOGYO DIAMOND SHARPENING STONE KYOKUHA is the original sharpening stone among NSK Ltd.'s diamond stones and has long supported the...
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 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 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 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 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 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 detailsThe sharpening service is done by mail delivery or in store. We invite you to pack your knife well and send it to us at the following address412 Gi...
View full detailsType de produit: Sauce soya clair Usukuchi Quantité: 360ml Suehiro Usukuchi est une sauce soya claire exceptionnelle. Produite durant les chal...
View full detailsType de produit: Sauce Dashi Shoyu Quantité: 300ml Suehiro Umami est une sauce de style Dashi-shoyu : un assemblage de sauce soya et de mirin, i...
View full detailsType de produit: Sauce BBQ Quantité: 300ml Shibanuma Yakiniku est une sauce de style barbecue, issue d’un mélange entre une sauce soya brassée...
View full detailsType de Produit: Sauce Ponzu Quantité: 300ml Shibanuma Ponzu Yuzu est une sauce acidulée composée d’un mélange entre une sauce soya brassée ...
View full detailsType de Produit: Sauce Soya de style Koikuchi Quantité: 720ml La Marunaka Shoyu est une sauce soya élaborée suivant un procédé méthodique e...
View full detailsType de Produit: Vinaigre de Riz Noir Quantité: 500mm Lio Jozo est une petite brasserie artisanale située dans le nord de la préfecture de Kyo...
View full detailsNext class date: Saturday 27 april 2024 Time : 11hCourse objectives:Our introductory sharpening course aims to teach students the practical and the...
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