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

Sujihiki translates as “flesh slicer”, which aptly describes its role. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade ...

Sujihiki translates as “flesh slicer”, which aptly describes its role. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade ...

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...

Sujihiki translates as “flesh slicer”, which aptly describes its role. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade ...

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...

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...

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...

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...

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...

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...

Yanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...

The Takobiki, a traditional Japanese slicing knife, is renowned for its unique design and specialized function in the culinary world. Characterized...

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 Takobiki, a traditional Japanese slicing knife, is renowned for its unique design and specialized function in the culinary world. Characterized...

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...

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

Yanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...

Yanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...

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 Shiro Kamo SG2 Damascus Kurozome Sujihiki 270 mm in ebony is an exceptional slicing and cutting tool. It features an SG2 steel blade with a las...

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...