Cutlery

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.

The usuba knife given its characteristic rectangular and curved blade towards the tip is used in Japanese cuisine to prepare vegetables. For its characteristics it manages to slice, chop and chop with great precision any type of vegetables. A really semi-professional knife.

Stone sharpens knives with 3000 grain. Perfect and indispensable to give back the right thread to your knives that must always be performing on every cut.