The SUJIHIKI / Carving knife with a 24cm blade is ideal for cutting meat and fish or for slicing a roast. Its scalpel-like sharpness is due to a unique honing technique.

This bread knife has a 23cm long blade. The serrated edge is able to cut through thick, crusty bread easily and evenly and is ideal for every-day kitchen use.

This SANTOKU characterized by the perfect combination of beauty and sharpness makes the cutting of meat, fish and vegetables as easy as child’s play, thanks to the 17.5 cm blade length that has been honed on both sides.

The 20 cm long GYUTOH / Chef's knife is very impressive due to its relatively thin and yet stable blade

This Nakiri, with a blade length of 165 mm that is honed on both sides, is excellently suited for the speedy processing of fruit and vegetables.

The 15 cm long GYUTOH / Chef's knife is very impressive due to its relatively thin and yet stable blade.

This medium-sized CHUTOH 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.

The SHOTOH from the MIYABI 5000MCD series is a feast for the eyes. At 9 cm in length, it is ideal for cutting, cleaning and peeling fruit and vegetables.

This Gyutoh, or Chef’s knife has a 200 mm blade and is a general purpose knife for the preparation of larger cuts of meat and vegetables.

This Japanese santoku 175 mm long blade, has a hard fine carbide steel core for very good cutting edge retention and sharpness. Santoku translates as "Three Virtues", these being meat, fish and vegetables.

The shotoh, or petty knife has a 130 mm blade and is ideal for the preparation of smaller cuts of meat and fruit and vegetables.

The shotoh, which roughly translates as “little knife”, has a 130mm blade and is suited for preparing fruit, vegetables and smaller cuts of meat.