Meat

Meat

12 products
    The custom of cutting meat at home spread with the introduction of Western culture after the Meiji period. For this reason, many Western chef's knives (Gyuto type) are made using Japanese forging and polishing techniques in a Western shape.
    12 products
    Carbon Blue Steel No. 2 Black Finish Gyuto Knife (Chef's Knife) Walnut Handle
    Yondaime Ishizuchi Tomika
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    Myojin Naohito by Naohito Stainless SG2 (Super Gold 2) Gyuto Knife (Chef's Knife) Rosewood Octagonal Handle
    Myojin Naohito by Naohito
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    Stainless AUS8 Gyuto Knife (Chef's Knife) Black Handle
    Tokuzo
    Stainless AUS8 Sujibiki Knife (Muscle Knife) Black Handle
    Tokuzo
    Stainless AUS8 Honesuki Knife (Deboning Knife) Black Handle
    Tokuzo
    Carbon Blue Steel No. 2 Black Finish Sujibiki Knife (Muscle Knife) Walnut Handle
    Yondaime Ishizuchi Tomika
    Sold Out
    Carbon Blue Steel No. 2 Gyuto Knife (Chef's Knife) Magnolia Octagonal Handle
    Tokuzo
    Sold Out
    Carbon Blue Steel No. 2 Damascus Steel Gyuto Knife (Chef's Knife) Rosewood Octagonal Handle
    Tokuzo
    Sold Out
    Carbon Aogami Super Gyuto Knife (Chef's Knife) Rosewood Octagonal Handle
    Tokuzo
    Stainless Silver Steel No. 3 Gyuto Knife (Chef's Knife) Rosewood Octagonal Handle
    Kurotori Forge
    Carbon Blue Steel No. 2 Black Finish Koyanagi Knife Walnut Handle
    Yondaime Ishizuchi Tomika
    Sold Out
    Carbon Blue Steel No. 2 Damascus Steel Black Finish Sujibiki Knife (Muscle Knife) Walnut Handle
    Yondaime Ishizuchi Tomika
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