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Type of Stay Sharp Japanese knife

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Couteau japonais gyuto 240 mm en Shirogami #2 : vue d'ensemble

Couteau japonais gyuto 240 mm : lame vue de côté

2 in stock

Chef knife

Kagekiyo Shirogami #2 Gyuto 240mm Urushi

$475.00

Couteau japonais gyuto 270 mm, vue complète

Couteau japonais gyuto 270 mm, lame vue de côté

2 in stock

Chef knife

Kagekiyo Shirogami #2 Gyuto 270mm Urushi

$535.00

Couteau japonais kiritsuke 300 mm : vue complète de la lame et du manche

Couteau japonais kiritsuke 300 mm : lame vue de côté

1 in stock

Couteau à trancher

Kagekiyo Shirogami #1 Yanagi Kiritsuke 300mm Akaro

$855.00

Couteau japonais gyuto 210 mm en Ginsan, vue d'ensemble de la lame et du manche

Couteau japonais gyuto 210 mm, lame vue de côté

1 in stock

Chef knife

Kagekiyo Ginsan Oboroba Gyuto 210mm Sakura

$510.00

Couteau japonais gyuto 210 mm en Ginsan, vue complète avec manche urushi

1 in stock

Chef knife

Kagekiyo Ginsan Gyuto 210mm Urushi

$550.00

Couteau japonais gyuto 210 mm, vue complète, lame migaki et manche en noyer

Couteau japonais gyuto 210 mm, vue de la lame côté gauche

Chef knife

Hitohira TD SLD Migaki Gyuto 210mm Walnut

$240.00

Couteau japonais gyuto 210 mm, vue complète de la lame et du manche en noyer

Couteau japonais gyuto 210 mm, vue de la lame côté face avec finition nashiji

Chef knife

Hitohira TD Aogami #2 Nashiji Gyuto 210mm Walnut

$230.00

Couteau japonais santoku 165 mm en VG10, vue complète

Couteau japonais santoku 165 mm, lame vue de côté

All purpose

Hitohira Echizen VG10W Santoku 165mm Rosewood

$305.00

Couteau japonais santoku 170 mm en Shirogami #2, vue complète

Couteau japonais santoku 170 mm, lame vue de côté avec finition kurouchi

2 in stock

All purpose

Hitohira Echizen NB Shirogami #2 Kurouchi Damascus Santoku 170mm Walnut and Rengas

$260.00

Couteau japonais bunka en SKD-11, vue complète du couteau

Couteau japonais bunka en SKD-11, vue de la lame côté gauche

All purpose

Hatsukokoro Hikari SLD Damascus Kurozome Bunka Olive Wood

$250.00

Santoku couteau japonais en Aogami #2, finition kurouchi — vue complète

Santoku couteau japonais — profil de lame, finition kurouchi mate

All purpose

Kajibei Kurouchi Aogami #2 Damascus Santoku Ebony

$395.00

Nakiri couteau japonais en Aogami #2, finition kurouchi — vue complète du couteau

Nakiri couteau japonais — profil de la lame rectangulaire, bout carré

Vegetable knife

Kajibei Kurouchi Aogami #2 Damascus Nakiri Ebony

$395.00

Hitohira TD santoku 165 mm couteau japonais — vue complète profil gauche

Hitohira TD santoku 165 mm couteau japonais — finition kurouchi corps de lame

2 in stock

All purpose

Hitohira TD Aogami #2 Kurouchi Santoku 165mm Tagayasan

$225.00

Hitohira gyuto 180 mm finition nashiji — vue complète du couteau japonais

Hitohira gyuto 180 mm — profil de lame, finition nashiji côté droit

2 in stock

Chef knife

Hitohira NM V10 Nashiji Damascus Gyuto 180mm Pakka Red

$220.00

Santoku couteau japonais 180 mm VG10 — vue complète, côté droit

Santoku couteau japonais 180 mm — profil de lame, bout arrondi

All purpose

Kudo VG10 Forgé Damascus Santoku 180mm Rosewood

$625.00

Hitohira gyuto 210 mm SKD-11 — vue complète, couteau japonais sur fond neutre

Hitohira gyuto 210 mm — profil de lame, finition nashiji et migaki visible

Chef knife

Hitohira Nihei SLD Nashiji Migaki Gyuto 210mm Chestnut

$850.00

Nigara Hamono santoku SG2 — vue complète, couteau japonais sur fond neutre

Santoku japonais SG2 sanmai — profil de lame, finition kurouchi et tsuchime visible

1 in stock

All purpose

Nigara Hamono SG2 Kurouchi Tsuchime Santoku Ironwood

$620.00

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Gyuto, Santoku/Bunka, Petty, Deba,Yanagiba etc.

What is the difference between a santoku and a gyuto?

The Santoku, an all-purpose knife measuring 165 to 180 mm, has a high profile and a rounded tip (kamagata); its nearly flat cutting edge facilitates a clean push cut on the board. The Gyuto, measuring 210 to 240 mm, offers a curved profile that allows for a rocking motion and excels with large pieces and long slices. Among these Japanese knives, the quiz helps to cut through the confusion. The choice depends on your usual technique in the kitchen.

Which types of Japanese knives are reserved for experienced cooks?

Some types of Japanese knives are single-bevel (kataba), with only one sharpened side: the Yanagiba, Deba, and Usuba. Their handling is asymmetrical and sharpening is also done on a single side of the stone: they require practice and appropriate maintenance. In contrast, double-bevel styles (Gyuto, Santoku, Nakiri, Petty, Bunka) are ambidextrous and require no prior technique. Beginners can discover a suitable selection in the collection.

Type of Stay Sharp Japanese knife

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Gyuto, Santoku/Bunka, Petty, Deba,Yanagiba etc.

What is the difference between a santoku and a gyuto?

Which types of Japanese knives are reserved for experienced cooks?

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Type of Stay Sharp Japanese knife

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Gyuto, Santoku/Bunka, Petty, Deba,Yanagiba etc.

What is the difference between a santoku and a gyuto?

Which types of Japanese knives are reserved for experienced cooks?

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