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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...

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 Hitohira Imojiya MZ VG-1 Gyuto 210 mm Imitation Mahogany is a top-of-the-range knife featuring superior VG-1 steel. Made by one of Japan's fine...

The Higonokami VG10 is a practical, robust pocket knife designed for everyday use. Made from high-quality VG-10 stainless steel, this knife is dura...

The Hitohira Imojiya ST Tsuchime Damascus Paring Pakka (Yo) blade offers exceptional performance thanks to its high-grade VG-10 stainless steel. It...

The Masakane Vintage SK Petty 120mm Pakka (Without Bolster) is a value-for-money paring knife. Made from durable SK carbon steel, it offers excelle...

Hitohira HG Tsuchime Damascus Nakiri is a 160 mm Japanese knife with a high-quality stainless blade. The blade surface is hand-finished using the d...

The Hitohira HG Tsuchime Damascus Gyuto 210 mm Imitation Mahogany is a top-quality chef's knife. Made from stainless steel for long-lasting perform...

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 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 can refer to the cutting of meat, fish and vegetables or to the following three types of cutti...

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 everyt...

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 210mm Hitohira Futana S3 Nashiji Gyuto is a versatile knife, made from high-quality stainless Ginsan steel for excellent durability. Its handle...

Le mot Santoku se traduit par: trois vertus, pouvant faire référence à la coupe de viandes, poissons et légumes ou encore aux trois types de coupe ...

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 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 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...

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

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...

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