Traditional Japanese Sashimi knife also called Yanagiba. Created for the production of traditional sushi or sashimi. It perfectly portions, fillets, pulls the skin, and thanks to one-sided sharpening, it also cuts into thin slices. Made in Japan.
Gyuto an essential tool for every cook. Widely used knife for chopping, slicing, dicing. Works well for dicing vegetables, portioning meat, slicing cold cuts. A wide head with a cutting edge with a light belly allows both the
Santoku Japanese chef's knife with an almost cleaver-like straight cutting edge used for chopping. Handles cutting meat, vegetables, fruits well. Allows you to cut for long periods of time without worrying about hand fatigue. Chefs value it for its abilit
Santoku 4.2" Titanium Bolster/Black G10, Stonewashed a premium kitchen knife that combines a Santoku Blade made of M390MK steel with an ergonomic G10 and titanium composite handle. A unique combination of durability, precision and modern aesthetics
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