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

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 Takobiki, a traditional Japanese slicing knife, is renowned for its unique design and specialized function in the culinary world. Characterized...

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

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 Usuba knife, with its fine blade and single-bevel cutting edge, is essential for chefs and cooking enthusiasts, offering unrivalled control and...

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

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

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

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

Le Petty est le couteau parfait pour émincer les herbes fraîches, couper les petits légumes et peler les fruits. Très polyvalent, ce couteau peut m...

Super Gold 2 or SG2 is a powder metallurgy steel developed by Takefu Special Steel Co Ltd in 1991 in Takefu, Echizen, Fukui Prefecture. It is a hig...

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 Hitohira Kikuchiyo Izo Ginsan Gyuto 210 mm Yakusugi Japanese Cedar is a meticulously crafted work by master blacksmith Kikuchiyo and sharpener ...

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...

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

Yanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...

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...

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...

There are several types of graters in Japan. By using the most suitable grater for each ingredient, such as Daikon Japanese radish and wasabi, you ...

Considered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and...

Mutsumi Hinoura is the son of the renowned blacksmith Tsukasa Hinoura. In his late thirties, he is already considered one of Japan's most revered b...