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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...

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...

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

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...

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

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

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 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 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...

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 ...

Le Bunka est un couteau de type tout usage qui a un profil plus droit au niveau du tranchant qu’un Santoku. Cela rend le mouvement de coupe de bala...

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...

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 ...

This domestic Kumokage paring knife is perfect for precision cutting and slicing. Made from fine Aogami #2 steel and a Tagayasan handle, it is desi...

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 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...