Santoku Abalone/Epoxy, VG10 Damascus - an exclusive premium kitchen knife with a VG10 Damascus blade and a mother-of-pearl transparent epoxy resin handle. Aesthetics, precision and craftsmanship in one tool.
Chef Stabilized Wood/Epoxy, VG10 Damascus - professional chef's knife with VG10 Damascus blade and stabilized wood and epoxy resin handle. A combination of precision, craftsmanship and premium elegance.
Utility Abalone/Epoxy, VG10 Damascus - compact utility type kitchen knife with VG10 Damascus blade and mother-of-pearl epoxy resin handle. Precision cuts, lightweight operation and sophisticated aesthetics in one tool.
Santoku Stabilized Wood/Epoxy, VG10 Damascus - an exclusive premium kitchen knife with a VG10 Damascus blade and a handle made of transparent epoxy resin and stabilized wood. Aesthetics, precision and craftsmanship in one tool.
Tokisu Gyuto Black Rubber, Damascus (17475) - versatile Gyuto kitchen knife with decorative Damascus blade and non-slip black rubber handle. Designed for precision cutting of meat, fish and vegetables in everyday kitchen work.
Tokisu Santoku Black Rubber, Damascus (17477) - versatile Santoku kitchen knife with decorative Damascus blade and non-slip black rubber handle. Designed for precision cutting of meat, fish and vegetables in everyday kitchen work.
Tokisu Gyuto Stabilized Wood/Epoxy, Damascus - versatile Gyuto kitchen knife with decorative Damascus Blade and stabilized wood and epoxy resin handle. A precision tool for everyday cooking with an elegant, unique design.
Tokisu Petty Stabilized Wood/Epoxy, Damascus - handy Petty kitchen knife with decorative Damascus Blade and stabilized wood and epoxy resin handle. A precision tool for everyday cooking with an elegant, unique design.
Yanagiba G10 Damascus, Satin - professional kitchen knife for filleting fish and precision slicing in Japanese style. Blade made of 5Cr15MoV steel with single-sided grinding. Handle in G10 Damascus for complete control and durability in daily use.
Yanagiba G10 Damascus, Satin - professional kitchen knife for filleting fish and precision slicing in Japanese style. Blade made of 5Cr15MoV steel with single-sided grinding. Handle in G10 Damascus for complete control and durability in daily use.
Santoku Granton Edge Black Polymer, Polished, an advanced Santoku kitchen knife with a forged blade and Granton Edge system, ideal for working with vegetables, meat, and fish. Precision cutting, light handling, and full control in one tool.
Tsubazo Santoku Pakka Wood, Tsuchime in Daido 1K6j stainless steel. Made with the same methods as samurai swords, with a comfortable round handle made of pakka wood, the blade finished with a striking hammering method - tsuchime. Note!!! Very sharp!!!
Tsubazo Gyuto Pakka Wood, Tsuchime in Daido 1K6j stainless steel. Made with the same methods as samurai swords, with a comfortable round handle made of pakka wood, the blade finished with a striking hammering method - tsuchime. Note!!! Very sharp!!!
Kasumi Tora Deba in Molybdenum Vanadium Stainless Steel. Made using the same methods as samurai swords, with a comfortable round handle made of magnolia wood laminated with black epoxy. Note!!! Very sharp!!!
Kasumi Tora Santokui n Molybdenum Vanadium Stainless Steel. Made using the same methods as samurai swords, with a comfortable round handle made of magnolia wood laminated with black epoxy. Note!!! Very sharp!!!
Kasumi Tora Sashimi 24 Molybdenum Vanadium Stainless Steel. Made using the same methods as samurai swords, with a comfortable round handle made of magnolia wood laminated with black epoxy. Note!!! Very sharp!!!
Kasumi Tora Sashimi 27 Molybdenum Vanadium Stainless Steel. Made using the same methods as samurai swords, with a comfortable round handle made of magnolia wood laminated with black epoxy. Note!!! Very sharp!!!
Kasumi Damascus Santoku with VG-10 stainless steel core finished with 32 ply damascus. Made using the same methods as samurai swords, with a comfortable European pakka wood handle. Note!!! Very sharp!!!
Kasumi Damascus Sashimi 21 with VG-10 stainless steel core finished with 32 ply damascus. Made using the same methods as samurai swords, with a comfortable European pakka wood handle. Note!!! Very sharp!!!
Kasumi Damascus Sashimi 27 with VG-10 stainless steel core finished with 32 ply damascus. Made using the same methods as samurai swords, with a comfortable European pakka wood handle. Note!!! Very sharp!!!
Due Cigni Petty, an essential tool for every cook. An ideal knife with a wide range of uses for chopping, slicing or dicing. Works well when slicing vegetables, fruits or doing precision kitchen work. Made in Japan.
Due Cigni Deba, a specialized tool of every cook. The ideal knife for binding meat or fish. The wide, solid blade with a single-sided grind will perfectly meet the kitchen challenges. Made of 420JS stainless steel. Manufactured in Japan.
Due Cigni Sashimi 215mm in 420JS stainless steel. Made by artisans in Japan, with a comfortable round maple wood handle. The long, narrow blade is perfect for cutting meats or fish for sushi. Note!!! Very sharp!!!
Due Cigni Sashimi 270mm in 420JS stainless steel. Made by craftsmen in Japan, with a comfortable round maple wood handle. The long, narrow blade is perfect for cutting meats or fish for sushi. Note!!! Very sharp!!!
Santoku original Japanese chef's knife. Its specific design makes it good at both slicing boneless meat and chopping or shredding vegetables and fruits.
Gyuto Kitchen Knife, an essential tool for every cook. An ideal knife with a wide range of uses for chopping, slicing or dicing. It works well for dicing vegetables, portioning meat or slicing cold cuts.
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.
Herbertz Kodeba, a specialized tool of every cook. An ideal knife for dressing meat or fish. The wide, solid blade with a single-sided grind will perfectly meet the kitchen challenges. Made of 420J2 stainless steel. Manufactured in Japan.
Kasumi Tora Nakiri in Molybdenum Vanadium Stainless Steel. Made using the same methods as samurai swords, with a comfortable round handle made of magnolia wood laminated with black epoxy. Note!!! Very sharp!!!
Due Cigni Nakiri in 420JS stainless steel. Made by craftsmen in Japan, with a comfortable round maple wood handle. The wide flat blade is perfect for cutting vegetables, fruits or chopping herbs. Note!!! Very sharp!!!
Kasumi Blue Titanium Santoku made of molybdenum-vanadium stainless steel coated with a blue titanium coating. It gives the blade super abrasion resistance. Titanium is also inert, so it prevents giving food a metallic aftertaste. Very sharp!!!
Pretty - a light, universal, original Japanese kitchen knife for peeling and cutting small vegetables and fruits. It is characterized by a fast, narrow blade that can be easily controlled with precision. Handle made of unpainted Japanese oak.
Usuba traditional tool for processing vegetables. Thanks to the high blade, the hand is well separated from the board, which ensures comfortable work. It resembles a narrow cleaver or a Nakiri knife, but unlike them, it has a one-sided cut. 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
