hitohira

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...

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 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...

Sujihiki translates as "flesh slicer", which describes its role well. Typically 240mm to 300mm long and 34mm to 40mm high, the sujihiki blade is pe...

The Hitohira Futana S3 Migaki Petty is made of stainless ginsan steel for exceptional durability and strength. Its 135 mm blade offers unique versa...

The Hitohira Futana S3 Nashiji Gyuto 180 mm is a versatile, top-of-the-range chef's knife. Its stainless Ginsan steel and cherry wood handle guaran...

Sujihiki translates as "flesh slicer", which describes its role well. Typically 240mm to 300mm long and 34mm to 40mm high, the sujihiki blade is pe...

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

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 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 everyt...

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 Futana S3 Nashiji Kiritsuke Gyuto 240mm offers exceptional sharpness and durability thanks to its stainless ginsan steel. Its cherry w...

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

Kiritsuke-Gyuto is a cross between gyuto and traditional kiritsuke. The profile of the cutting edge is generally straighter and the tip is cut, sim...

The Hitohira Futana S3 Nashiji Bunka 170mm is one of the models in Hitohira's Futana range. Made from stainless Ginsan steel, it offers great durab...

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 ...

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 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...