JIKKO Chef Kiritsuke Blue2 carbon steel Gyuto Japanese knife

Chef Bocho(Gyuto), The Guyto is the most common western knife used throughout the world. It can be used to cut meat (boneless), fish (boneless) and

Gyuto – Cutting Edge Knives

Sashimi Bocho | Yanagi :The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common blade length for household usage is

JIKKO Yanagi Montanren Blue2 carbon steel Sushi Sashimi Japanese knife

First Gyuto recommendation

Yoshikane 240mm SKD Gyuto – Rodriguez Butcher Supply

Chef Bocho(Gyuto) The Guyto is the most common western knife used throughout the world. It can be used to cut meat (boneless), fish (boneless) and

JIKKO Chef White 2 carbon steel Gyuto Japanese knife

JIKKO Chef White 2 carbon steel Gyuto Japanese knife

Santoku Bocho:, The Santoku part of the Santoku Bocho stands for Three Virtues or Three Applications: This knife can be used to prepare wide range of

JIKKO Crator Kiritsuke Blue steel Japanese Santoku (Multi-purpose)

JCK Natures Blue Clouds Series Blue Steel No.2 Nashiji Kiritsuke Petty

Chef Bocho(Gyuto) The Guyto is the most common western knife used throughout the world. It can be used to cut meat (boneless), fish (boneless) and

JIKKO Chef White 2 carbon steel Gyuto Japanese knife