Products tagged with Knife

Since the 13th century, Seki city has been the heart of the Japanese cutlery industry 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

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

Santoku meaning "3 virtues" is a multipurpose knife that takes its name from its ability to handle, meat, fish, and vegetables. Read more

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

This blade is a vegetable chopping blade, the boxy shape derives from the Usuba and also makes it easier to chop vegetables and herbs. Read more

The Shun Premier line of knives are a collaboration with Chef Tim Malzer. Similar to the Shun Classic line, these knives are made with a VG MAX Core and sandwiched with 32 Layers of Damascus. Read more

The Kiritsuke is traditionally a multipurpose Japanese knife, it can be used as a Gyuto, Nakiri, and Sujihiki. Read more

The Gyuto is the Japanese equivalent of 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

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

The Yanagi is used to slice boneless fish fillets into sashimi and sushi. Read more

Hygiene: Completely smooth, sloping top Read more