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The Gyuto (Cow Sword) is the Japanese version of a French chef's knife. Slightly shallower profile to double as a mini slicer for a little versatility. Generally in the 7- 9 inch range.
The quintessential all purpose knife. A compliment to your main gyuto or chef's knife. Treat your petty as a mini chef's knife.
Santoku (the three virtues), the Japanese version of an all purpose knife. Shorter, taller, and flatter. Ideal for push and slice.
Traditionally only a single beveled knife that the chef was allowed to use, however due to it's popularity, it has been seen in many double beveled versions as an alternative to a gyuto.
The Japanese version of a Chinese cleaver. Flatter profile and straighter edge line for direct cuts.
Regional in its design and originally created for cutting tobacco leaves. A bunka is an incredible all purpose knife with a slightly straighter profile and aggressive tip for slightly finer work.
A boning knife, or de-boning knife, is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat and fish.
Sujihiki, also known as a slicing knife, is the go-to choice for carving cooked and/or raw proteins. The length is made to be used in one fluid motion.
A Chinese chef's knife or cleaver is universally recognized as a chef's all purpose knife useful in veg prep in high volume situations.
The best knife for fish butchery. Period.
Traditionally used for fugu (blowfish) and only for the most skilled chefs. We like these for any raw protein slicing for its precision.
The Master's knife. Used mainly for the final cut of sashimi before serving. Longer blade length for one fluid motion.
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