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.

This Japanese shotoh, also known as a vegetable knife, has a hard fine carbide steel core which gives very good cutting edge retention and sharpness. It is light weight and nimble with a 90 mm blade suited for cutting and peeling small fruit and vegetable

This long, narrow-bladed Sujihiki, with a blade length of 240 mm is honed on both sides. With its form and flexibility, it is perfectly suited for the cutting and carving of all fish and meat varieties.

This Santoku characterised 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 180 mm blade length that has been honed on both sides.

This Gyutoh, with a 200 mm that is honed on both sides, making it ideal for cutting meat and preparing large vegetables.

This Nakiri, with a blade length of 170 mm that is honed on both sides, is excellently suited for the speedy processing of fruit and vegetables.

This Shotoh, with a blade length of 140 mm that is honed on both sides, is typically used for chopping, peeling and cleaning fruit and vegetables.

This Shotoh, with a blade length of 90 mm that is honed on both sides, is typically used for chopping, peeling and cleaning fruit and vegetables.

Ripple dishcloths are super soft and highly absorbent.