THE GYUTO
Known as the Traditional European Chef knife most often seen in the 210mm, it is considered as the most popular multi-purpose chef knife.
Ideal for "rocking" motions when cutting.
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Ideal for "rocking" motions when cutting.
THE KIRITSUKE
Known as the rebel multi-purpose chef knife, the modernized double-edge Kiritsuke is most often seen in the 210mm and the Bunka 180mm.
Ideal "push cutting", "pull cutting" and tip edge action.
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Ideal "push cutting", "pull cutting" and tip edge action.
THE SANTOKU
Defined by "Three Virtues'' which are meat, fish and vegetables, or slicing, dicing and mincing. The Santoku typically offers a shorter blade while keeping good clearance for big hands making it ideal for everyone.
When undecided, the Santoku is extremily versatile and the way to go!
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When undecided, the Santoku is extremily versatile and the way to go!
THE NAKIRI
Known as one of the most underutilized, the Nakiri is a Japanese-style vegetable knife offering a flat blade with a high-heel leaving tons of room for your knuckles.
Excellent for vegetables and can be used in various cutting motions.
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Excellent for vegetables and can be used in various cutting motions.
THE PETTY
Also known as a utility, it's one of the most popular secondary kitchen knives. Generally, it's used to slice fruits and vegetables in addition to chopping herbs.
It's definitely a must have after a chef knife in all kitchens.
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It's definitely a must have after a chef knife in all kitchens.
THE PARING
Very similar to the Petty, the paring knife is usually shorter in length and used to peel, shape, carve and make decorative embellishments.
If you often require a knife for precission tasks, the paring is an ideal candidate.
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If you often require a knife for precission tasks, the paring is an ideal candidate.
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