Tokyo, traditional Japanese Knives, with single bevel edge for easy and precise cuts, and lifoflex handle for better grip on hand.

Yanagiba, the narrow and thin blade is especially suitable for cutting extremely thin slices, especially for Sushi and Sashimi. The knife guarantees a clean and elaborated cut at a time. The length and shape of the blade allows a long cut. Left-handed available.

Deba, this solid and heavy knife has an asymmetrical, wide and extremely strong blade. The front of the blade is mainly used for slicing fish. The back is strong and well adapted for cutting thin bones and fish bones. Left-handed available.

Usuba, preferably used for cutting all kinds of vegetables.
Although the shape of the butcher cleaver is not suitable for bones.