blades

A must have for any home or professional Chef. the ideal tool for peeling, coring, or just about any small kitchen job. Our paring knives typically have a cutting edge of 4 inches or about 100mm.

Small to medium size utility knife used interchangeably with a paring knife. Pettys can however handle jobs a paring knife may not be suited for such as boning smaller cuts of meat, fish, or poultry. Pettys have a cutting edge of about 6 inches or 150mm.

Honesuki is Japanese for "Bone Lover" which makes sense since it is the perfect boning knife for meat and specifically poultry. It has limited flexibility, but can handle some red meat and many types of fish. They have a cutting edge of 6 inches or about 150mm.

With its long and narrow blade the "Suji" can cut smoothly through boneless proteins. Its name translates to "flesh slicer” but don’t be mistaken it's just at home slicing vegetables due to its shorter height versus a gyuto.

The workhorse of any knife roll or butcher's block. Thinner than a typical western chef's knife, our gyutos are true "lasers". A must have for any hame or professional chef. Great for both fine dicing or rough chopping.

Commonly compared to a hybrid of the Nakiri and Sujihiki. It has less belly than a traditional Gyuto making them more suited to “Push/Pull Cutting” than “Rock Cutting”. One of the biggest benefits to the Kiritsuke Tip Gyuto is the ability for “Tap Chopping”.

Kiritsuke Tips or “K-Tips” can be added to almost any blade styles.

Meaning “three virtues” or “three uses” in Japanese, the santoku can be used anywhere in the kitchen to tackle almost any job. Santokus differ from gyutos due to their flatter blade and rounded down tip. They make excellent chopping knives for meat, fish, or vegetables.

The ultimate vegetable knife. Designed with vertical cutting and gross motor control in mind, these knives are great for repetitive chopping tasks. Root vegetables, cabbage, and squashes are no match for a nakiri.