Sharp Knives, Beautiful Cooking
Sharp Knives, Beautiful Cooking
The true hallmark of a Japanese knife is not just its legendary sharpness, but its remarkable lightness and ease of use. While a standard Gyuto (Chef’s knife) typically features a heavy Western-style bolted handle, our Wa-Gyuto utilizes a traditional Japanese…
This distinctive square-shaped Japanese knife is called a Nakiri. The Nakiri knife is specially designed for cutting vegetables, and it has been a trusted kitchen tool in Japanese households for centuries—where vegetables have always played a central role in everyday…
A small knife with a blade length of around 150mm is called a petty knife. It is ideal for peeling fruits and vegetables or performing decorative cuts thanks to its excellent maneuverability. For this reason, it is also often referred…
For those who love sashimi, slicing is not just a step — it’s a ritual. The 270mm Kurouchi Yanagiba is more than a kitchen tool. It’s a reflection of tradition, precision, and the quiet beauty of Japanese craftsmanship. Hand-forged and…
A single, well-crafted knife has the power to elevate sashimi—enhancing its flavor, texture, and presentation.With its sharp edge and precise cut, it brings out both the taste and artistry of each ingredient. A Single Knife Can Transform Sashimi. A perfect…