Cutlery

Deba is traditionally used in Japan as a small cleaver. This knife, stable and heavy, has a wide and solid asymmetrical blade. The front of the blade is mainly used to fillet fish. The back of the blade is more robust and is used, among other things, to dissect poultry and small bones

This set of knives is manufactured in Japan, exactly in that area famous for the forging of swords and knives in all of Japan. We are in the city of Seki, Gifu prefecture. With this special set of knives sashimi-deba-santoku-nakiri you can work perfectly with the raw fish sfilettandolo and cut perfectly with the Sashimi, fish from the massive bones or meat in Deba, vegetables, fish and meat with the Santoku, and all kinds of vegetables more big and hard with the Nakiri. Produced with stainless steel 420J2 have the wooden handle and the support made of nylon.

This set of knives is manufactured in Japan, exactly in that area famous for the forging of swords and knives in all of Japan. We are in the city of Seki, Gifu prefecture. With this special set of knives-sashimi-santoku-nakiri you can work perfectly with the raw fish sfilettandolo and cut perfectly with the Sashimi, vegetables, fish and meat with the Santoku, and all kinds of vegetables more big and hard with the Nakiri. Produced with stainless steel 420J2 have the wooden handle and the support made of nylon.

This set of knives is manufactured in Japan, exactly in that area famous for the forging of swords and knives in all of Japan. We are in the city of Seki, Gifu prefecture. With this special set of knives sashimi and deba you can work perfectly with the raw fish sfilettandolo and cut perfectly with the Sashimi, fish from the massive bones or meat with in the Deba. Produced with stainless steel 420J2 have the wooden handle and the support made of nylon.

This set of knives is manufactured in Japan, exactly in that area famous for the forging of swords and knives in all of Japan. We are in the city of Seki, Gifu prefecture. With this special set of knives the Santoku and Nakiri you can work perfectly with vegetables, fish and meat with the Santoku, and all kinds of vegetables more big and hard with the Nakiri. Produced with stainless steel 420J2 have the wooden handle and the support made of nylon.

The santoku knife is suitable for numerous uses, you can use it for the cooked fish, vegetables and all types of meat, always getting a perfect cut, all in a single motion. Knife professional.

The knife sashimi is ideal to fillet the fish and cut it into thin slices so perfectly accurate, without any wear out or spoil the fish, all in a single motion. Knife professional.

The knife sashimi is ideal to fillet the fish and cut it into thin slices so perfectly accurate, without any wear out or spoil the fish, all in a single motion. Knife professional.

Shun professional knives are made with an extremely corrosion-resistant VG MAX steel inner layer. The exterior is made of new generation damask stainless steel. Thanks to the convex surface of the blade, an incomparable cut is obtained.

The sashimi knife is ideal for filleting fish and cutting it into very thin slices in a perfectly precise way, without fliling or spoiling the fish, all in one movement. Semi-professional knife.

Nakiri means chopped vegetables. Nakiri is the traditional Japanese blade for cutting and grinding most vegetables. Despite its acceptable shape, this knife is not suitable for dissecting bones. For its characteristics it manages to slice, chop and chop with great precision any type of vegetables.

Its thin and long blade makes the knife particularly suitable for very fine cuts, typical of the preparation of sushi and sashimi. This knife guarantees artist performance and more importantly a clean and easy cut. The length and shape of the blade allow a long and continuous cutting movement.