Hitohira

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...

Le mot santoku se traduit par « trois vertus», ce qui réfère à la coupe de viandes, poissons et légumes ou encore aux trois types de coupe suivante...

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 ev...

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...

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 to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to c...

The Bunka is a general purpose knife that has a straighter edge profile than a Santoku. This makes the rocking motion more difficult to perform. Ho...

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...

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 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 to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to c...

The Hitohira Tanaka Yohei Aogami #1 Kasumi Gyuto 210mm Ebony is a professional-quality knife that won't disappoint. Handcrafted by blacksmith Yoshi...

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...

Hitohira FJ SG2 is a modern, timeless gyuto kiritsuke. Its high-grade SG2 steel blade is a functional and durable work of art. Perfect for the most...

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

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...

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 Hitohira brand is a guarantee of excellence and you can be sure that every knife sold under this name will meet rigorous quality standards.

In general, the making of a blade is a collaboration between a blacksmith and a sharpener. The division of tasks and the specialization allow to ma...

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...

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...

Considéré comme l’un des meilleurs forgerons de la région, Yoshikazu Tanaka est forgeron depuis plus d’un demi-siècle. Il travaille maintenant avec...

The Bunka is a general purpose knife that has a straighter edge profile than a Santoku. This makes the rocking motion more difficult to perform. Ho...