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...

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 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 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 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 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 Hitohira KH Stainless Gyuto 240 mm Ho wood knife is designed with a stainless steel blade that is very light and very sharp. The use of a tradi...

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 Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. Howev...

The word Santoku translates as: three virtues, which can refer to the cutting of meat, fish and vegetables or to the following three types of cutti...

The Japanese word Gyuto (牛刀) literally translates to: beef sword. Gyuto is the equivalent of the Western chef's knife and is designed to cut e...

The word Santoku translates as: three virtues, which can refer to the cutting of meat, fish and vegetables or to the following three types of cutti...

Preparation before use- Before using for the first time, wash both sides of the board with a soft sponge and a mild kitchen detergent, then rinse w...

Le mot japonais Gyuto (牛刀) se traduit littéralement par épée à boeuf. Le gyuto est l’équivalent du couteau de chef occidental et est conçu pour tou...

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...

Kiritsuke-Gyuto is a cross between gyuto and traditional kiritsuke. The profile of the cutting edge is generally straighter and the tip is cut, sim...

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...

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