Petty Knife
Petty Knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes
-
-
-
-
-
Sale!
-
Santoku
Santoku which translates as ‘three uses’, are ideal for mincing, dicing and slicing. These knives have evolved from the traditional Japanese
vegetable knife which has a rectangular blade
Gyuto
Gyuto is a multi-purpose knife that can perform wide range of tasks, can be used with a variety of different cutting techniques and is suitable for cutting the majority food ingredients
-
-
-
-
-
-
Sale!
Sujihiki/Yanagiba
Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. Yanagiba are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip
-
-
-
-
Sale!
Others
Nakiri, Bunka and Honesuki has their own usage such as Nakiri for vegetables, Bunka for all purpose usage and Honesuki for deboning
Accessories
Plating tools such as Tweezers and Spatula are one of the important accessories in our arsenal. Chefs can keep their collection in our Ren Knife Roll as well !
