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Blade Types

PARING
Blade fits well with rounded vegetables and fruits and enables paring skins very thin. Pointed tip remove potato eyes easily.

 paring.jpg

UTILITY
All purpose use for rather small food material at home. Fine serrations enable the best cutting performance for soft-skinned or slippery food.

utility.jpg

CHEF'S
All Purpose use on traditional Western Style. From chopping, shredding vegetables to cutting, slicing and cubing meat.

chefs.jpg

SANTOKU
All Purpose use on traditional Japanese Style. The straight blade makes this knife perfect for chopping. The scallop blade eases cutting and separating food.

santoku.jpg

SLICER
Long and sharp blade enables thin slice of meat, ham and fish by one stroke without damaging quality of the food material.

slicer.jpg

BONING
The curved blade is suitable for scraping meat off bones, as well as easily removing ski

boning.jpg

NAKIRI 

Sensitive cutting edge and compact blade make complicated prep work for vegetables easier and more controlled, like professional chefs.

nakiri.jpg

BREAD
More distance between the handle and the cutting edge makes room for gripping the handle when cutting on the board. Less weight on the blade to take the good balance with the handle. Patent granted for special edge serration.

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