Knives
Tawa Sujihiki 270mm
Long, narrow, graceful Sujihiki knife that is mainly used for removing tendons and fat from meat, portioning meat or fish, or for filleting and skinning fish.
€ --,--
Tawa Nakiri 180mm
This Nakiri knife is sharpened on 2 sides with a thin blade profile and is very popular. It is mainly used for chopping, slicing and mincing fruits and vegetables quickly and efficiently.
€ --,--
Yanagiba 270 mm AUS-8 INOX
Perfect for cutting sashimi made from a very user-friendly AUS-8 stainless steel.
€ --,--
Miraiden Petty 135mm
A small utility knife with a AUS10 core that is used for peeling and cutting fruits and vegetables, chopping herbs and making garnishes.
€ --,--
Miraiden Santoku 170mm
This Santoku knife with a AUS10 core is similar to the Santoku. Suitable for chopping, dicing and slicing. This knife is slightly smaller than the Gyoto's from this series and is therefore slightly lighter.
€ --,--
Tawa Gyuto 210mm
The Japanese version of the classic Western chef's knife. A all-rounder which you can use to chop, cut and rock.
€ --,--
Tawa Petty 135mm
A small utility knife that is used for peeling and cutting fruits and vegetables, chopping herbs and making garnishes.
€ --,--
Mac Pro Honesuki 160 mm
The perfect boning knife. E.g. for preparing your Yakitori. Double bevel knife.
€ --,--
Miraiden Bunka 160mm
This Bunka knife with a AUS10 core is similar to the Santoku. Suitable for chopping, dicing and slicing. Handy with a high blade for good control.
€ --,--
Rokkakkei Knife holder L
Hand make in the Netherlands. Store your knives neatly and put them on display with this unique knife magnetic block. Handmade in the Netherlands. Available in 4 types of wood and custom logo.
€ --,--
Tawa Santoku 170mm
Santoku is Japanese for "three purposes" (San=three, Toku=purposes). In this case, chop, dice and mince. This knife is slightly smaller than the Gyoto's from this series and is therefore slightly lighter.
€ --,--
Tawa Gyuto Kiritsuke 240mm
A versatile knife that can be used to perform many of the tasks normally done with a Gyuto but more used for slicing.
€ --,--
Miraiden Gyuto 210mm
The Japanese version of the classic Western chef's knife with a AUS10 core. A all-rounder which you can use to chop, cut and rock.
€ --,--
