by type, Page 4

Chef's knife Chef/Gyuto from the Dellinger Samurai series made of VG-10 Damascus steel, a great knife for cutting, slicing, cleaning, and slicing meat, fruit, vegetables, and...

Chef's knife Red Utility from the Dellinger Resin Future series made of Japanese VG10 Damascus steel and with a colored resin handle with a decorative rivet. Ideal knife for...

Chef's knife Red Chef Kiritsuke from the Dellinger Resin Future series made of Japanese VG10 Damascus steel and with a colored resin handle with a decorative rivet. The knife is...

The Chef/Gyuto 152 mm series SOK Cocobolo White Damascus chef's knife is ideal for cutting, slicing, cleaning and slicing meat, fruit, vegetables and herbs. Japanese-style...

The Honesuki Boning 152 mm boning knife from the SOK Cocobolo White Damascus series is the ideal knife for boning meat, separating skin, cartilage and tendons, and easily...

Knife Utility 128 mm from the SOK Cocobolo White Damascusseries. Great for slicing fruits and vegetables without squashing or deforming. It also handles boning, skewering,...

The Japanese universal kitchen knife Masahiro MSC Santoku will ensure perfect cutting of meat, fish and vegetables. Made from unique MBS-26 steel with a hardness of 58-59 HRC,...

Japanese chef's knife Gyuto from SHIUN VG-2 series is a great knife for meat and vegetables. With core made of Japanese VG-2 steel and octagon handle made of Japanese oak. Blade...

Japanese Kanetsugu Zuiun Kiwami Kiritsuke/Chef chef's knife with SPG2 powder coated steel core, 62 layers of damascus steel, with 7-square Japanese handle. Blade length 210 mm,...

Japanese Slice/Sujihiki chef's slicing knife with molybdenum stainless steel blade and classic western resin handle with three rivets. Blade length 240 mm.

Boning knife Boning from the Dellinger Carbon Fragment series with a Damascus steel blade and a carbonhandle. Suitable for boning, butchering and skinning. Blade length 155 mm.

Japanese kitchen knife for fruit and vegetables Petit by KIYA Japan with a core made of Japanese Takefu V special grade steel and oval handle made of magnolia wood. Ideal knife...

Japanese chef's knife Chef/Bunka from the Hokiyama Tosa-Ichi series with an extra sharp core made of Japanese steel Aogami Super and an octagonal handle made of sandalwood. A...

Japanese chef's knife Petty from Kanetsune Blue Steel "Zen-Bokashi" series with core made of Blue steel #2 (Aogami#2) HRC 61-62, 11 layers of damascus steel on each side. The...

Japanese kitchen knife Santoku from the Hokiyama Tosa-Ichi White Octagonal series with an ultra-sharp core made of Japanese steel Aogami Super and an octagonal handle made of...

Japanese chef's knife Kanetsugu Utility from PRO-M Saiun VG-10 Damascus series. VG10 steel core. Western handle in Micarta material. Blade length 150 mm.

Breakfast "Pallanůž" Dellinger Easy. Handle made of PAKKA-WOOD in natural colour. Breakfast, snacks or dinner will go quickly with our knife. Blade length 100 mm