EN
FR
JP
Home
About us
Product
Service
Engraving
Sharpening Knife
Sharpening Knife
（Speed Service）
Knife Sharpening Class
Gallery
Media
YouTube
Frequently Asked Questions
Blog
Access
EN
FR
JP
Knife type
Frozen Knife
A freezing knife is a type of knife specialized for cutting frozen foods and frozen ingredients. Th…
Read more
Knife type
Peeling knife
A peeling knife is a type of knife specialized for peeling vegetables and fruits. This knife is use…
Read more
Knife type
Kiritsuke-bocho
Kiritsuke bocho" is a type of kitchen knife used especially in Japanese cooking. Kiritsuke knives a…
Read more
Knife type
Mi-oroshi-knife
A "mioroshi bocho" is a type of knife specialized for grating fish. This knife is especially used t…
Read more
Knife type
Sakimaru Takohiki
Sakimaru Takohiki is a type of knife used for sashimi. It is suitable for dismantling, skinning, an…
Read more
Knife type
Bone Cutting Knife
Bone cleaver" is a type of knife used to cut away bones. Generally, it is used for processing large…
Read more
Knife type
Ceramic Knife
Ceramic knives are a special type of knife with different materials and characteristics from common…
Read more
Knife type
Slicer
A slicer is a knife with a thin, narrow blade. This makes the knife especially suited for cutting a…
Read more
Knife type
Edo SAKI
Edo sakiki is a type of knife used to cut eels into pieces. It is also usually referred to as an "e…
Read more
Knife type
Hamo Cutting Knife
Hamo no kiri bocho is a traditional Japanese knife used mainly to cut a fish called hamo (鱧, or ham…
Read more
1
2
»
Search for:
Search
Recent Posts
Frozen Knife
Peeling knife
Core
Cutting Edge
Kiritsuke-bocho
Mi-oroshi-knife
Shinogi
Jiai
Sakimaru Takohiki
Bone Cutting Knife
Category
Handle material
Knife type
Producing area
Steel material
Terminology
Tools
© 2022 Kamata Hakensha All Rights Reserved.
