Asian knives
We would be happy to briefly explain which knife is best suited for which jobs:
- The Santoku knife is also known as the Chef's knife. It is the all-purpose knife for fish, meat and vegetables, without excelling in any one discipline.
- The Sashimi knife is the classic knife for filleting fish.
- Deba knives and Gyotu knives are used for cutting meat and firm fish. The Deba has an extra thick blade so that it can also be used to cut through bones.
- The Nakiri knife is a vegetable knife ground on both sides with a wide blade, which enables good guidance on the back of the finger.
- The Asian cleavers effortlessly cut fruit and vegetables, but of course also meat bones.
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