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Knives & Graters (16)

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    • Rooij Miraiden Petty 135mm

    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.

    € --,--

    • Rooij Tawa Nakiri 180mm

    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.

    € --,--

    • Rooij Miraiden Santoku 170mm

    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.

    € --,--

    • Rooij Miraiden Bunka 160mm

    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.

    € --,--

    • Rooij Miraiden Gyuto 210mm

    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.

    € --,--

    • Dutch Wasabi Sharkskin Wasabi and Ginger Grater L

    Sharkskin Wasabi and Ginger Grater L

    Large wooden Japanese grater with sharkskin. This traditional professional grater produces a fine paste. It can be used with wasabi or ginger. For optimal use you should use a bamboo brush to collect the paste from the grater.

    € --,--

    • Dutch Wasabi Sharkskin Wasabi and Ginger Grater M

    Sharkskin Wasabi and Ginger Grater M

    Medium wooden Japanese grater with sharkskin. This traditional grater produces a fine paste. It can be used with wasabi or ginger. For optimal use you should use a bamboo brush to collect the paste from the grater.

    € --,--

    • Dutch Wasabi Oni Wasabi grater Pro

    Oni Wasabi grater Pro

    As smooth as a sharkskin grater without the wear and much more hygienic. A Expression of Japanese innovation. A most have for every professional kitchen.

    € --,--

    • Rooij Tawa Gyuto 210mm

    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.

    € --,--

    • Rooij Tawa Santoku 170mm

    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.

    € --,--

    • Rooij Tawa Gyuto Kiritsuke 240mm

    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.

    € --,--

    • Rooij Tawa Petty 135mm

    Tawa Petty 135mm

    A small utility knife that is used for peeling and cutting fruits and vegetables, chopping herbs and making garnishes.

    € --,--

    • Rooij Tawa Sujihiki 270mm

    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.

    € --,--

    • Japan Bamboo Brush

    Bamboo Brush

    The best way to collect all the wasabi from the grater and is by using a bamboo brush.

    € --,--

    • Dutch Wasabi Wasabi and Ginger Grater

    Wasabi and Ginger Grater

    Standard Japanese grater. This grater produces a fine paste. It can be used with wasabi or ginger. Ideal for occasional use. For optimal use you should use a bamboo brush to collect the paste from the grater.

    € --,--

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