Collection

Straight Plating tweezers for the delicate work of decorating and garnishing dishes. Read more

The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long, and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Read more

The honesuki poultry boning knife is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife. Read more

The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more

The essence of Sakai is in Ichimonji's knives. Read more

1000# Grit whetstone from Naniwa Traditional Stone Series. 1000# Grit is mostly used to improve the cutting performance of a knife when its cutting performance deteriorates. Read more

10000# Grit whetstone from Naniwa Super Stone S2 Series. 10000# Grit is usually used to finish the cutting edge of professional knives. Read more

The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables, & fish, making it suitable for preparing Western and Japanese cuisine Read more

Offset spatula for the delicate work of decorating and garnishing dishes. Read more

This set includes everything a Chef needs for plating, decorating, and garnishing dishes. Read more

The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more

The Petty or "pettite" knife comes in a small and convenient size for more delicate work like cutting, or peeling small vegetables and herbs. Read more

This blade shape is intended for slicing boneless protein. The sujihiki is often referred to as the Western equivalent of the traditional Yanagi knife.se cuisine Read more

Straight Plating tweezers for the delicate work of decorating and garnishing dishes. Read more

Offset spatula for the delicate work of decorating and garnishing dishes. Read more

Offset Plating tweezers for the delicate work of decorating and garnishing dishes. Read more

Folding knife bag with 7 knife slots, zipped compartment, and 3 slots for accessories like tweezers, spoons, etc. Adjustable shoulder strap. Read more

The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long, and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Read more

A durable and affordable alternative to a wooden saya. Made out of a hard plastic resin on the outside, and softer felt material on the inside to prevent scratches on the knifes surface. Read more

4000# Grit whetstone from Naniwa Traditional Series. 4000# Grit is usually used to enhance cutting performance on Knives Read more

A nylon brush for cleaning espresso machine group. It has ergonomic shape and is equipped in a measure for a leaning product (2 measures = 3 g). Read more

Liquid for removing milk lines and cappuccino attachment and nozzles of automatic and espresso machines. Read more

A rinser is a must have of every coffeeshop or restaurant. Here comes Rhino Pitcher Rinser 600mm - Spinjet , which will handle anything even in the most difficult conditions. Read more