No words needed. You can see the serrated edge knife in more detail here. We hope you love the process as much as we do!

    Overview: Whilst there are subtle differences between the Usuba and the Nakiri knife the main difference is that the Nakiri knife is double...

Overview: The Takohiki or octopus slicer is used in exactly the same way as the yanagiba with the only exception that the blade edge is...

  Overview:  Yanagiba (in Japanese meaning “willow blade”) is the most popular knife for slicing raw fish and fillets , also known as hobu-bocho (sashimi knife)....