Products tagged with Knives

MIYABI 5000 FCD Gyutoh, 20cm blade. The gyutoh, or chef’s knife, is a general purpose knife for the preparation of larger cuts of meat and vegetables. It has a fine carbide steel core which gives the knife very good initial sharpness and cutting edge rete

The thin, double-beveled edge of this Usuba is ideal for slicing and chopping most fruits and vegetables.  The straight edge allows the full length of the blade to come into contact with the cutting board without having to rock the knife.  Typically used

ZWILLING Pro is the most user-friendly knife available to market. The unique blade shape and ergonomic bolster are the result of over 285 years of experience in knife making, and the rigorous study of how knives are used. A unique curved bolster supports

ZWILLING Pro is the most user-friendly knife available to market. The unique blade shape and ergonomic bolster are the result of over 285 years of experience in knife making, and the rigorous study of how knives are used. A unique curved bolster supports

ZWILLING Pro is the most user-friendly knife available to market. The unique blade shape and ergonomic bolster are the result of over 285 years of experience in knife making, and the rigorous study of how knives are used. A unique curved bolster supports

The CLASSIC IKON 5" Hollow Edge Santoku Knife is designed with a thinner blade than the traditional chef’s knife, at a 11º cutting edge, and gradually curves up at the very end providing a straighter edge. The hollow edge is crafted with evenly spaced ver

The iconic kitchen knife over the last decade.  The dimpled Santoku has become commonplace amongst the current household knife set.  Ours features the standard bolster of our Professional Series and dimples to help the knife glide through almost any food

This 10½" honing rod has a medium (approximately 2000 grit) surface that polishes your edge smooth.  This rod has a steel core with rubber in between to reinforce the rod while providing shock absorption. 

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 Honesuki is a traditional Japanese-style poultry boning knife/cleaver.  It has a stout blade with a single-bevel edge and a stiff, pointed tip.  The thick, stiff blade has enough backbone to drive the knife through chicken joints or small fish bones

Slicing. Dicing. Mincing. Plus everything in between. The multi-talented Fibrox Santoku Knife is the precision Japanese take on the general-purpose kitchen knife. A special shape and a 17 cm blade combine with a low weight and excellent balance, making th

Slice the perfect cut for your family, your guests and yourself. No matter what you're serving, the Fibrox Slicing Knife makes easy work of juicy roast beef and tricky turkeys alike. Its ergonomic handle fits perfectly into your hand and the fluted edge m