刃 · The collection

Six shapes,one hand.

Each knife begins as the same bar of steel. What it becomes depends on what you cook.

(01) — Choose by use

Which knifefirst?

If you buy one: a gyuto or a santoku. If you buy two: add a petty. If you cut fish: a yanagiba, and nothing else will do.

The chef’s knife.

Three virtues: meat, fish, vegetables.

A square blade for vegetables.

The small one.

The willow-leaf blade for raw fish.

The santoku’s sharper cousin: a reverse-tanto tip for fine work, a flat edge for everything else.

(02) — Side by side

Knife	Blade	Height	Weight	Bevel	From
Gyuto 牛刀	240 mm	50 mm	182 g	Double · 70/30	€1,180
Santoku 三徳	180 mm	46 mm	158 g	Double · 50/50	€980
Nakiri 菜切	165 mm	52 mm	170 g	Double · 50/50	€920
Petty ペティ	135 mm	30 mm	86 g	Double · 60/40	€640
Yanagiba 柳刃	300 mm	34 mm	196 g	Single · 100/0	€1,460
Bunka 文化	190 mm	48 mm	164 g	Double · 60/40	€1,040

Every knife ships in a hand-sewn roll