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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 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 specifi...

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 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...

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 Shiro Kamo SG2 Damascus Kurozome Sujihiki 270 mm in ebony is an exceptional slicing and cutting tool. It features an SG2 steel blade with a las...

The Hatsukokoro Yorokobi Petty 180 mm Ebony is a paring knife designed for optimum precision and efficiency. The high-quality 180 mm SLD steel blad...

Yoshida Hamono is located in Saga Prefecture, a very rural area of Kyushu Island. Like many rural blacksmiths, they specialize in making agricultur...

Yoshida Hamono is located in Saga Prefecture, a very rural area of Kyushu Island. Like many rural blacksmiths, they specialize in making agricultur...

Yoshida Hamono is located in Saga Prefecture, a very rural area of Kyushu Island. Like many rural blacksmiths, they specialize in making agricultur...

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...

Yoshimi Kato (alias Yoshimi Katou) est un forgeron renommé d’Echizen, dans la préfecture de Fukui, et de la 3e génération de Kato. Chef de Kato Uch...

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...

Yoshida Hamono est situé dans la préfecture de Saga, une zone très rurale de l’île de Kyushu. Comme de nombreux forgerons des zones rurales, ils se...

Fabricant : Yoshida Hamono Forgeron: Osamu Yoshida Zone de production : kyushu,Saga/ Japon Profil : Bunka Taille : 190 mm Type d’acier : Aciers de ...

Fabricant : Yoshida Hamono Forgeron: Osamu Yoshida Zone de production : kyushu,Saga/ Japon Profil : Bunka Taille : 190 mm Type d’acier : Aciers de ...

Forgeron: Shigeki Tanaka 田中一之刃物製作所 Zone de production: Miki-Hyogo / Japon Profil: Gyuto Longueur: 240mm Type d’acier: acier des Poudres Acier: SG2,...

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

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

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