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 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 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

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