Global GS-82 Sushi fish knife

The Kudamono from the Miyabi 7000D series is a useful, high-quality addition to your kitchen, one which wins over hobby chefs and professional restaurateurs alike with its quality and range of uses. Aesthetics play a very big role in Japanese cuisine, which begins right with the selection of utensils. In the kitchen, Japanese chefs are just as demanding...

Tojiro Shirogami Yanagi-Sashimi knife 27cm is a knife with narrow pointed blade, suitable for cutting and slicing most of the fish and preparing sushi and sashimi.• Japanese knives series, suitable for preparation of oriental traditional meals, such as sushi, sashimi, ramen, etc.; • Shirogami steel blade with outer layer in soft iron; • Single bevel...

The Santoku knife is renowned as the Asian counterpart to the European chef’s knife, but differs in being lighter-weight, shorter and curving down towards the tip. The Nordic kitchen Santoku knife is an all-rounder designed for precise, rapid cutting strokes. The ideal choice for chopping, slicing, cutting and precision work. The blade is forged from 67...

Aesthetics have played a key role in Japanese cuisine since time immemorial. The look of a dish and the way it is presented on the plate are just as much a part of the pleasure as its taste and aroma. In the kitchen, Japanese chefs are just as demanding where aesthetics are concerned as they are with functionality. The MIYABI 5000MCD series of knives...

Forged from a single piece of WÜSTHOF steel, offering precision and a lot of power in the hand: the Chinese Cook’s Knife will allow you to chop a cabbage or cut wafer-thin slices from a tomato in seconds, while the wide blade is also ideal for scooping up prepped ingredients and transferring them to the pot. The fine cutting edge ensures exceptional...

The medium-sized CHUTOH from Miyabi is ideal when you need to slice or cut meat or fish. The thin, stable 16 cm-long blade ensures that you have full control when working: precise working is simple with this knife. This is why it has convinced professional chefs from around the world.Aesthetics have played a key role in Japanese cuisine since time...

Santoku knife with hollow ground/granton edge. The scalloped grooves on the sides of the blade edge helps with reducing friction and sticking of foods.   The blade is constructed of a single piece of steel, with a unique convex edge for unsurpassed performance.Made of hollow handles which are then filled with sand to achieve the desired weight and...

The blade of MIYABI 4000FC SUJIHIKI or Japanese slicing knife, with a 24cm blade, is made from a single layer of FC61 steel, a proven material in terms of hardness (HRC 61) and durability. Experience the beauty of sharpness with the MIYABI 4000FC series.- Fine carbide 61 steel blade construction for a sharp, hard blade. - Rockwell hardness of 61 for...

All-purposes Tojiro Zen Black Chef's knife 18cm for cutting meat and fish, chopping vegetables, herbs as well as peeling and crushing garlic.• Japanese knives series, suitable for preparation of oriental traditional meals, such as sushi, sashimi, ramen, etc.; • Cobalt alloy steel (VG10) blade, with outer layers in 13-chrome stainless steel. Oxide...

The WÜSTHOF Classic Asian Utility Knife features a uniquely curved straight edge blade, which allows it to be used as both a mini chef's knife and as a paring knife. The knife is perfectly designed for both low rock cuts that require moderate heft and precise balance, and closer hand work that demands a razor-sharp edge and exceptional agility. The ideal...