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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...
View full detailsTanaka Forgeron :Il est fermement résolu à forger des couteaux en acier forgé sans toucher à l'acier inoxydable ou à la cuisson principale. Pour ce...
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 detailsIn general, the making of a blade is a collaboration between a blacksmith and a sharpener. The division of tasks and the specialization allow to ma...
View full detailsNakiri translates to "leaf cutter". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a "pu...
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 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 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 detailsKenji Togashi est un forgeron légendaire de Sakai et l’un des rares forgerons au Japon à avoir les compétences nécessaires pour forger des lames ho...
View full detailsTanaka: Considéré comme l’un des meilleurs forgerons de la région, Yoshikazu Tanaka est forgeron depuis plus d’un demi-siècle. Il travaille mainten...
View full detailsNakiri translates to "leaf cutter". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a "pu...
View full detailsThe 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...
View full detailsKikuchiyo: Au début des années 2000, Kikuchiyo fut invité par le maître artisan de Sakai à se joindre à eux en tant que forgeron. L’art de la forge...
View full detailsKikuchiyo: Au début des années 2000, Kikuchiyo fut invité par le maître artisan de Sakai à se joindre à eux en tant que forgeron. L’art de la forge...
View full detailsKyuzo’s father Heihachi is one of the busiest sharpeners in Sakai. Heihachi’s workshop room and corridor were always filled with knives waiting to ...
View full detailsNakiri translates to "leaf cutter". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a "pu...
View full detailsTanaka utilise du charbon de bois lors du traitement du couteau, ce qui ne produit pas de finition ''sombre'' Kurouchi. Ainsi, afin de produire une...
View full detailsMarque: Hitohira ひ と ひ ら (一片) Forgeron: Kikuchiyo 菊 千代 Zone de production: Sakai-Osaka / Japon Profil: Santoku Taille: 180 mm Type d'acier: acier i...
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 details