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 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 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 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...

The Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruit. This versatile knife can even be used to bone p...

The word santoku translates as “three virtues”, referring to the cutting of meat, fish and vegetables, or the following three types of cut: choppin...

Nakiri translates as “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 as beef sword. The gyuto is the equivalent of the Western chef's knife and is designed to cut eve...

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

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 word santoku translates as "three virtues", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: c...