Gyuto
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.
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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.
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The quintessential all purpose knife. A compliment to your main gyuto or chef's knife. Treat your petty as a mini chef's knife.
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Santoku (the three virtues), the Japanese version of an all purpose knife. Shorter, taller, and flatter. Ideal for push and slice.
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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.
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The Japanese version of a Chinese cleaver. Flatter profile and straighter edge line for direct cuts.
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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.
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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.
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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.
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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.
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The best knife for fish butchery. Period.
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Traditionally used for fugu (blowfish) and only for the most skilled chefs. We like these for any raw protein slicing for its precision.
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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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