Knives

Gyuto

Chef’s Knife (Gyuto)
Gyuto is among the most popular knife chefs and cooking enthusiasts in the West because of its general knife suitable for deploying meat, vegetables, fish, etc.

Santoku

Santoku vegetable cutting knife in the Japanese school.
In the West is suitable for general use.

Sujihiki

Western knife pilot version – Yanagiba
The unique shape knife is suitable for cutting boneless raw materials and allows full use throughout the blade. Recommended deployment fish and meat without bones, especially sashimi. Suitable for those looking for the convenience of Yanagiba western style.

Petit

A small kitchen knife appropriate design and carving fruits and vegetables.
Very easy to cut herbs

Honkasumi

Santoka style blade stainless Yasuki Sirogami Carbone 18 / 13.5 cm from KIYA
KIYA’s new event combining East and West
Carbon steel is Santoka style
Magnolia wood handle
Palo projector brace

Usuba

Vegetable Cutter Giulianos (Katsura-Muki) and cuts
Thin flat-blade knife. Special finishing knife edge

Deba

Knife for cutting fish, fish bones and armor lobster

Ynagiba

Style sushi knife blade return (feather-shaped knife)

 

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