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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...
View full detailsThe 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...
View full detailsSince its establishment in 1907, Moki has been a Japanese knife brand deeply rooted in tradition, yet always looking forward to incorporating moder...
View full detailsOboro KnifeNSK KOGYO DIAMOND WHETSTONEWith sharpeners increasingly unable to use natural stones, the Oboro series was created after more than 18 mo...
View full detailsOboro KnifeNSK KOGYO DIAMOND WHETSTONEWith sharpeners increasingly unable to use natural stones, the Oboro series was created after more than 18 mo...
View full detailsOboro KnifeNSK KOGYO DIAMOND WHETSTONEWith sharpeners increasingly unable to use natural stones, the Oboro series was created after more than 18 mo...
View full detailsBrand: HI-CONDITION ハイコンディションManufacturer: Yuji Osada 長田 勇次Production area: Tokyo/ JapanProduct type: Knife rollerSize : 9 pocketsHI-CONDITION is h...
View full detailsThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to...
View full detailsIntroducing the Shapton RockStar, the exceptionnal line of sharpening stones designed for any professionnal or amateur who demands precision,...
View full detailsThe Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to...
View full detailsThe 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...
View full detailsKiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, sim...
View full detailsKiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, sim...
View full detailsThe 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...
View full detailsKiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, sim...
View full detailsNakiri translates to "leaf cutter". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a "pu...
View full detailsSujihiki 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...
View full detailsThe Yoshikane forge was founded in 1919 in Sanjo/Niigata and is now run by 4th generation Kazuomi Yamamoto-san. He was trained by his uncle T...
View full detailsSujihiki 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...
View full detailsHonesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...
View full detailsBrand: HI-CONDITION ハイコンディションManufacturer: Yuji Osada 長田 勇次Production area: Tokyo/ JapanProduct type: Knife rollerSize : 9 pocketsHI-CONDITION is h...
View full detailsBrand: HI-CONDITION ハイコンディションManufacturer: Yuji Osada 長田 勇次Production area: Tokyo/ JapanProduct type: Knife rollerSize : 9 pocketsHI-CONDITION is h...
View full detailsHonesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...
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