Rabais fêtes des pères 2024

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 ...

Mutsumi Hinoura is the son of the famous blacksmith Tsukasa Hinoura. In his late thirties, he is already considered one of Japan's most revered bla...

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...

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 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 Usuba knife, with its fine blade and single-bevel cutting edge, is essential for chefs and cooking enthusiasts, offering unrivalled control and...

Le Petty est le couteau parfait pour émincer les herbes fraîches, couper les petits légumes et peler les fruits. Très polyvalent, ce couteau peut m...

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...

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 Hitohira Kikuchiyo Izo Ginsan Gyuto 210 mm Yakusugi Japanese Cedar is a meticulously crafted work by master blacksmith Kikuchiyo and sharpener ...

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 ...

Marque : Hitohira ひとひら (一片) Type de produit : Baguette Moribashi Taille : (Longueur totale) 320mm Poids : 65g

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...

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...

Considéré comme l’un des meilleurs forgerons de la région, Yoshikazu Tanaka est forgeron depuis plus d’un demi-siècle. Il travaille maintenant avec...

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

Ashi Hamono fabrique des couteaux incroyablement performants à Sakai, au Japon. Leurs couteaux sont connus pour leur finesse et leur superbe géomét...

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...