Hitohira

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...

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...

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...

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 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...

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

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 Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to...

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

Yanagiba se traduit par « lame de saule » puisque la forme de sa lame étroite, longue et incurvée sur la partie arrière ressemble à une feuill...

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...

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 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...

Marque : Hitohira ひとひら (一片) Forgeron: Tanaka 田中打刃物製作所 Zone de production : Sakai-Osaka/ Japon Profil : Petty Taille: 135mm Type d'acier: Acier au c...

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...

Kikuchiyo: Au début des années 2000, Kikuchiyo fut invité par le maître artisan de Sakai à se joindre à eux en tant que forgeron. L’art de la forge...

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...