Learn about the Santoku knife's heritage and craftsmanship by delving into traditional Japanese knife-making techniques and the evolution of this versatile blade. Explore its diverse culinary applications through experimentation with various cutting techniques and recipes to unlock its full potential in the kitchen.

Learn more about the petty knife by exploring its unique design and versatile applications in the kitchen. Discover how its nimble size and precise edge make it an indispensable tool for intricate cutting tasks, such as mincing herbs, peeling fruits, and slicing garlic with finesse.

Learn about the precision of the Usuba, a Japanese knife designed for flawless vegetable preparation, ensuring culinary artistry with every slice.

The Deba knife is a traditional Japanese kitchen knife that typically features a thick, sturdy blade that allows for precise and clean cuts through fish bones and meats. It is used to primarily filet and butcher fish.

The Yanagiba knife's long slender blade and single bevel edge ensure precise slicing of delicate ingredients like sashimi with unparalleled finessed.

The Wa-Gyuto knife combines Japanese tradition with Western innovation, boasting a blade for precise cutting with its one-sided blade that’s used for vegetable chopping to delicate meat slicing.