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multu-purpose knives

15-20% OFF on our selection of multi-purpose knives

A versatile selection of kitchen knives that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board. Multi-purpose knives are suitable for preparing meat, fish and veggies.

Santoku, Bunka, Gyuto - which one is your favorite?

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Multi-purpose!

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GYUTO

SANTOKU

BUNKA

santoku

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SANTOKU

  • Santoku is the original Japanese all-around knife most commonly used in Japanese home kitchens.
  • Excels at all types of cutting and chopping on a cutting board.
  • It has a wide blade, straight belly, the spine curves towards the tip at an 60-degree angle, making it resemble a sheep's foot.
  • Allows easy, simple cutting technique also for inexperienced cooks.
  • Forward and backward motion slicing technique. Straight cutting edge gives it a limited rocking motion.
  • San means “three”, hence “knife of three virtues”.
  • Blade length range: 150 - 180 mm (5.9”-7.1”)

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GYUTO

  • The most multipurpose kitchen knife of them all!
  • Japanese version of the classic Western Chef’s knife.
  • Gyuto is thinner and lighter than its Western cousin. Making it more agile and precise.
  • Handles! European (Yo-gyuto) or Japanese (Wa-gyuto).
  • Originally designed for cutting beef, it literally means “cow sword”.
  • Supports all cutting techniques:
    Chopping, slicing, rocking, mincing, dicing … Great for slicing steaks, mincing garlic and dicing carrots.
  • Blade length range: 150 - 390 mm (5.9”-15.4”)
    210 mm (8.3”) - most common choice for home cooks
    240 mm (9.5”) - most common choice for professional chefs

GYUTO / CHEF'S KNIFE

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BUNKA

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BUNKA

  • The shape of the blade is called Bunka which means culture in Japanese. A quiet reminder of the samurai traditions.
  • Shorter, agile multipurpose knife.
  • A classic Bunka shape has a pronounced reverse tanto K-tip that allows piercing and precise, delicate work.
  • Versatile use for home and professional chefs.
  • Great for chopping veggies,
    preparing all kinds of meat and raw fish and finer techniques such as chopping garlic, dicing or julienne.
  • Suitable for any cutting, chopping, or slicing assignment you throw at it.
  • A lightly shorter blade length: 165 - 200 mm (7.9”-6.5”)

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