Kasumi Damascus Paring 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!!!
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.
Kasumi Blue Titanium Utility 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!!!
Kasumi Blue Titanium Paring is 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. Note!!! Very sharp!!!
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.
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
