Products tagged with Knife

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

As the name suggests, this knife differs from the traditional Deba knife which is thick and rigid. 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 Shun Classic Series combines centuries-old Japanese Samurai blacksmithing with today's modern and technically sophisticated manufacturing processes. Read more

Knife sharpeners, sharpening stone line ideal for home use. Read more

Wooden knife stand, with 6 shelves for 6 knives. 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

Knife Sharpeners, Sharpening Stone Line Read more

Knife Sharpeners, Sharpening Stone Line 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

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 "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 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 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

Steel Type: Aogami Super Blue Carbon Steel Core wrapped in stainless steel. "Tsuchime" Hammered Finish Read more

The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish. 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

Washing and Sanitizing / Sterilizers / Knife Sterilizers Read more

Hygiene: Completely smooth, sloping top Read more