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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...
View full detailsThe word santoku translates as "three virtues", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: c...
View full detailsBrand: Hitohira ひとひら (一片)Producing Area: Sanjo-Niigata/ JapanProduct Type: SayaSize: 231 x 64 x 12mmWeight: 43g
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...
View full detailsThe Hitohira Imojiya TH Paring Pakka (Yo) is made of Japanese stainless steel for exceptional durability and strength. Its incredible value for mon...
View full detailsHitohira 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...
View full detailsThis is the Imojiya KT from Hitohira, its 90mm blade makes it an ideal paring knife for working the aliments in the hand. Its VG-10 blade is stainl...
View full detailsThe Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. Howev...
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 detailsPreparation before use- Before using for the first time, wash both sides of the board with a soft sponge and a mild kitchen detergent, then rinse w...
View full detailsThe 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...
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 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 detailsLe mot japonais Gyuto (牛刀) se traduit littéralement par épée à boeuf. Le gyuto est l’équivalent du couteau de chef occidental et est conçu pour tou...
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 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 detailsThe Hitohira Futana S3 Nashiji Kiritsuke Gyuto 240mm offers exceptional sharpness and durability thanks to its stainless ginsan steel. Its cherry w...
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 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 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. Gyuto is the equivalent of the Western chef's knife and is designed to cut e...
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 details