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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...

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...

Deba literally translates to "pointed carving knife" and can also be called Hon-Deba (true Deba). Japanese specialty knives are made with a specifi...

En général, la fabrication d’une lame est une collaboration entre un forgeron et un émouleur. La répartition des tâches et la spécialisation permet...

Nakiri se traduit par « coupe-feuille ». La spécialité de ce type de couteau est la coupe de légume. Son profil droit et la hauteur de sa lame favo...

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

Deba literally translates to "pointed carving knife" and can also be called Hon-Deba (true Deba). Japanese specialty knives are made with a specifi...

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...

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 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...

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 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...

Simply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better ...

The Tetsujin Aogami #2 Kasumi Nakiri 180 mm Taihei Rosewood knife is the perfect ally for passionate cooks. With an impeccable Kasumi finish, forge...

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...

Deba literally translates to "pointed carving knife" and can also be called Hon-Deba (true Deba). Japanese specialty knives are made with a specifi...

The Tetsujin Aogami #2 Kasumi Nakiri 180 mm Taihei Rosewood knife is the perfect ally for passionate cooks. With an impeccable Kasumi finish, forge...

A superb Nakiri from the collaboration of two friends, blacksmith and grinder Toru Tamura and Naohito Myojin. Tetsujin in Japanese translates as "m...

The Hatsukokoro Yorokobi Petty 180 mm Ebony is a paring knife designed for optimum precision and efficiency. The high-quality 180 mm SLD steel blad...

The Takada no Hamono Nakiri 180 mm knife is made from stainless ginsan steel and rosewood for incredible durability and beauty. Nakagawa's exceptio...