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An easy and effective way of maintaining the edge of a sharp knife. The rod works by repairing small amounts of damage and sharpens at the same time.
The Sujihiki is a thin, double-bevel Japanese knife designed for slicing raw or cooked protein such as meat or fish.
Filleting delicate fish or preparing carpaccio - it´s easier with this extra thin, flexible blade.
The bread knife is one of the key items in every kitchen.
Slicing, mincing, dicing of all kind of food.
No kitchen should be without this manual food processor.
Two in One - The new boning & filleting knife - Indispensable for preparing meat and fish.
The unique, flexible blade design is functional in either a kitchen or outdoors in a fishing and hunting setting.
Filleting delicate fish or preparing carpaccio - it´s easier with this extra thin, flexible blade.
A versatile vegetable cleaver for slicing, dicing and chopping even large vegetable. Soft and hard.
The reduced bolster shape (half bolster) and thinner edge of the blade reduce the weight of the knife.
Styled after the Japanese Cook´s Knife this blade is just right for preparing not only fine Asian but also Western cuisine.
The choice for slicing rolls and bagels, surely a favourite for hard salami and even the ripest tomato.
As a carving or serving fork, you´ll have a good hold on most anything.
Perfectly balanced, an extension of your hand.
The Super Slicer. A true professional knife that will make cutting and slicing so astonishingly easy.
The ultimate tool for all tasks that place high demands on the sturdiness and power of the knife
