The Tsubaki Japanese knife in Ats steel by Miyazaki Kajiya embodies traditional craftsmanship combined with unrivalled performance. Its 180 mm blad...

Unveil the art of precision with Nigara's SG Petty knife, meticulously crafted from Strix steel. The 150mm blade offers exceptional sharpness and d...

Elevate your culinary experience with the Nigara Sg Bunka knife, a masterpiece crafted from the exquisite Strix steel. This 180mm blade combines st...

Tailored for large fish butchery, the 225mm Ai Deba from Morihei's Munetsugu line combines traditional Japanese craftsmanship with serious cutting ...

This Funayuki knife from the Yoshitomo range, courtesy of Morihei, features a single-bevel blade for right-handed use, 180mm in length. This knife ...

Elegant and precise, the Sekishin S #3 stainless steel plating spatula reflects the refined Japanese approach to professional kitchen tools. Its th...

For left-handed cooks looking for the perfect tool for butchering small fish, this 105 mm Deba Yoshitomo knife from Morihei is a traditional tool m...

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...

Discover the elegance and precision of the Nakiri Japanese knife from the Sg range by Nigara. Featuring a 180mm blade in Strix steel, this knife of...

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 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 fruit. This versatile knife can even be used to bone p...

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

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

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 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...

Since its establishment in 1907, Moki has been a Japanese knife brand deeply rooted in tradition, yet always looking forward to incorporating moder...

Since its establishment in 1907, Moki has been a Japanese knife brand deeply rooted in tradition, yet always looking forward to incorporating moder...

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...

Since its establishment in 1907, Moki has been a Japanese knife brand deeply rooted in tradition, yet always looking forward to incorporating moder...

Hand forged in Kashiwa City (Chiba Prefecture) by Yoshito Yamakawa of Goko Forge, the Kogetsu Mandai series is made from Korikin stainless steel. K...

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...