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Se knivene

Chef's knives

A Japanese chef's knife is the knife you use most, for meat, fish and vegetables. Here you find gyuto, santoku, bunka and kiritsuke together, from about 165 to 270 mm.

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The gyuto has a curved edge and a pointed tip, and if you only want one knife, this is it. The santoku is shorter and wider, with a flatter edge, for when you chop straight down. The bunka is a santoku with a pointed, angled tip. The kiritsuke is a gyuto with a flatter edge and the same angled tip. We sharpen it in the workshop when it needs it.

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HADO Ginsan Santoku 180 mm tomatosharp

Santoku, 180 mm, Ginsan HADO Ginsan Santoku

5 390,-

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TAKESHI SAJI Rainbow Damascus Nashiji Gyuto 210 mm

Gyuto, 210 mm, VG10 TAKESHI SAJI Rainbow Damascus Nashiji Gyuto

7 650,-

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Santoku 170 mm, MASUTANI Sekka VG10 Nashiji Green

Santoku, 170 mm, VG10 MASUTANI Sekka VG10 Nashiji Green Santoku

1 495,-

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Gyuto 210 mm, MAKOTO KUROSAKI Samidorizuki SGSTRIX

Gyuto, 210 mm, SGStrix MAKOTO KUROSAKI Samidorizuki SGSTRIX Gyuto

4 190,-

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Santoku 180 mm, SAKAI TAKAYUKI VG10 Damascus

Santoku, 180 mm, VG10 SAKAI TAKAYUKI VG10 Damascus Santoku

2 190,-

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Santoku 165 mm, SHIBATA Koutetsu Chromax

Santoku, 165 mm, Chromax SHIBATA Koutetsu Chromax Santoku

3 890,-

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Save 17%

Gyuto 240 mm, HADO x SAISEI Kirisame "Laser Grind"

Gyuto, 240 mm, White #1 HADO x SAISEI Kirisame "Laser Grind" Gyuto

5 790,-

6 990,-

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Ko-Bunka 135 mm, HADO x SAISEI Junpaku

Nakiri, 135 mm, White #1 HADO x SAISEI Junpaku Ko-Bunka

3 990,-

4 990,-

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Save 12%

Shou-Santoku 110 mm, HADO x SAISEI Sumi Urushi Oak Hi-Chin

Santoku, 110 mm, White #2 HADO x SAISEI Sumi Urushi Oak "Hi-Chin" Shou-Santoku

3 790,-

4 290,-

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Santoku 170 mm, Saisei Zeraku

Knife SAISEI Zeraku Santoku 170 mm

1 000,-

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Santoku 200 mm, Saisei Shogai

Knife SAISEI Shogai Santoku 200 mm

1 300,-

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HADO Sumi B1D Wide Gyuto 240 mm tomatosharp

Gyuto, 240 mm, Blue #1 HADO Sumi B1D Wide Gyuto

9 290,-

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Gyuto 180 mm, FUJIWARA Maboroshi White1

Gyuto, 180 mm, White #1 FUJIWARA Maboroshi White1 Gyuto

4 150,-

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