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    MENUMENU
    • Kitchen knives
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          • We recommend:

          • Wüsthof EPICURE Chef’s knife

    • Japanese knives
          • Santoku knives
          • Deba knives
          • Nakiri & Usuba knives
          • Yanagiba & takobiki knives
          • Gyutoh & Chef's knives
          • Shotoh & paring knives
          • Chutoh & utility knives
          • Sujihiki & slicing knives
          • Chinese chef's knives
          • Our favourites
          • We recommend:

          • Miyabi 4000FC Santoku knife

          • KAI Shun Pro SHO Usuba knife

          • .

          • Miyabi 5000MCD 67 Gyutoh knife

          • KAI Wasabi Black Slicing knife

    • Sharpening
          • Whetstones
          • Sharpening steels
          • Electric sharpeners
          • Sharpeners
          • We recommend:

          • Set de piedras de afilado
          • Whetstone Miyabi set, GR: 400, 1000 and 5000

          • .

          • KAI AP-0305 Combination whetstone with reservoir, GR 400/1000
          • KAI Whetstone, GR 400-1000

          • .

          • KAI Electric Sharpener + Polishunit set, ref: AP-01181-0
          • KAI Electric sharpener + polishunit

    • Storage & boards
          • Knife blocks
          • Knife cases and bags
          • Magnetic bars
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          • Cutting boards
          • We recommend:

          • KAI Shun Stonehenge knife block, for 10 knives, ref: STH-4
          • KAI Shun Knife block

          • .

          • Wüsthof Chopping and serving board, ref: 7291-3
          • Wüsthof Cutting and serving board

          • .

          • KAI SHUN DM-0780 Knife bag, for 9 large and 8 small knives
          • KAI Knife bag, for 17 knives

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          • Zwilling J.A. Henckels

          • .

          • Miyabi

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Hola

Joan

Why do some people prefer carbon steel knives?

Carbon steel knives need special care and cleaning to prevent rust, to allow them [...]

24
Oct
Maintaining and caring for your knives after use

There is much talk about how to use knives, how to cut different foods, and [...]

10
Oct
5 common mistakes when sharpening knives

In this post we will review some of the common mistakes made when sharpening knives. [...]

29
Aug
Know more about KAI knives: a brand of Japanese knives of quality and design

In our catalog we work with the best knife brands and today we want to [...]

15
Aug
The Deba Knife – Types, Uses and Maintenance

The Japanese Deba knife is one of the 3 basic models used in Japanese cuisine [...]

08
Aug
Cutting boards for the kitchen: types and utilities

We are specialists in knives and one of the most important rules to keep your [...]

25
Jul
Sharpening steels. Types and purposes

When we talk about knife sharpening with professional chefs and butchers, one of the things [...]

18
Jul
3 Japanese knives for cutting fish and preparing sushi and sashimi

Sushi is basically a ball of rice flavored with vinegar (also from rice) and other [...]

11
Jul
Find Japanese knife care secrets

Japanese knives have great prestige in the world of chefs and their care is essential. [...]

04
Jul
The Santoku Knife – Types, Uses and Maintenance

The Santoku knives are, perhaps, the most well known Japanese knives in our kitchen. This [...]

05
Mar
Discover the secret of the Japanese whetstone

Japan has a gastronomy culture where there is a prominent respect for knives, and extreme [...]

19
Feb
Types of Japanese knives

In the ancient Japanese culture, cooking plays an important role. Japanese knives require extensive knowledge [...]

19
Oct
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