Gyuto | Chef Knife

The Gyuto is the Japanese counterpart to the traditional Western chef’s knife. It's a versatile, all-purpose tool designed to handle a wide variety of kitchen tasks. Whether you're slicing meat, fish, vegetables, or fruit, the Gyuto performs well with numerous cutting techniques and is suitable for almost any ingredient.

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Types of knives

  • Gyuto | Chef Knife

    The Gyuto is the Japanese counterpart to the traditional Western chef’s knife....

  • Santoku | Bunka

    Santoku The Santoku, which translates to “three-purpose” or “three virtues” in English,...

  • Nakiri

    The Nakiri is a double-bevel knife with a thin blade profile, widely...

  • Petty | Paring | Peeling

    Petty The Petty knife is a versatile, compact knife designed for detailed...

  • Yanagiba

    Yanagiba knives are traditionally used to slice boneless fish fillets for Sashimi...

  • Deba

    The Japanese Deba knife is traditionally used for cleaning and filleting whole...

  • Usuba

    The Usuba knife is perfect for slicing raw vegetables and fruits, thanks...

  • Sujihiki | Slicer

    The Sujihiki features a long, narrow, and a blade that excels at...

  • Boning Knife | Honesuki

    The Honesuki is specifically designed for deboning and breaking down poultry, with...

  • Serrated | Bread Knives

    Serrated bread knives were specifically designed to slice soft bread and baked...

  • Cleavers

    Cleavers are easily recognizable by their large rectangular blades and sturdy, compact...

  • Custom knives

    A selection of custom knives made by local blacksmiths.