Products tagged with Japanese knife

The medium-sized CHUTOH from Miyabi is ideal when you need to slice or cut meat or fish. The thin, stable 16 cm-long blade ensures that you have full control when working: precise working is simple with this knife. This is why it has convinced professiona

The fast taper towards the tip is in the style of the French chef's knife. It can be used for slicing most fruits, vegetables, and proteins on the cutting board.

MAC Pro Paring Knife, 3.25”

This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish).  The 11½" version is for large fish or fish with soft meat.

This 8" chef's knife is similar to our best-selling MTH-80 from the Professional series but without the bolster and without the sub-zero tempered steel.  The gradual taper from heel to tip is in the style of the Gyuto (Japanese chef's knife).  It can be u

This medium paring knife is small enough to be used for peeling and paring but large enough to slice small fruits and vegetables.  Because of the narrow blade, it can also be used as a small boning or utility knife.