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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 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...

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 ...

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...

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 Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. Howev...

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

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

The Hitohira brand is a guarantee of excellence and you can be sure that every knife sold under this name will meet rigorous quality standards.

The Japanese word Gyuto (牛刀) literally translates to: beef sword. Gyuto is the equivalent of the Western chef's knife and is designed to cut e...

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

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...

Yanagiba translates as: ''willow blade'' since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of t...

Honesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...

The word Santoku translates as: three virtues, which can refer to the cutting of meat, fish and vegetables or to the following three types of cutti...

V-Gin1 is a steel designed by Takefu Special Steel co.ltd in Tafeku Village, Echizen, Fukui. The carbon content of V-Gin1 of 0.95 to 1.05% is compa...

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...

Forged by the master blacksmith Yoshikazu Tanaka in the ancestral way with his pine needle quenching and sharpened by Mosuke whose reputation is no...

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...

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