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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...
View full detailsThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to...
View full detailsThe 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...
View full detailsThe Hitohira Imojiya TH Paring Pakka (Yo) is made of Japanese stainless steel for exceptional durability and strength. Its incredible value for mon...
View full detailsHonesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...
View full detailsSujihiki 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...
View full detailsHonesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...
View full detailsHonesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...
View full detailsHonesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...
View full detailsHonesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...
View full detailsHonesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...
View full detailsHonesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...
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