Collection: Toutes les formes de couteaux

 For small jobs, or if you just like a smaller knife.

The Ko-Bunka is a smaller version of a Bunka. Any guesses on what “Ko” means in Japanese? You nailed it! It translates to “small.”

Santoku means "three virtues". Slicing, dicing, chopping or meat, fish, veggies. This knife does it all.

Read our article "Every Japanese Kitchen Knife Shape Explained"

Like a santoku, but like, more rock and roll.

This Japanese veggie knife is becoming a must for Western kitchens.

The classic chef's knife. Gyuto means "cow sword", cool huh?

Like a chef knife, but with more attitude and less rocking movement.

When you need a nice long clean cut. Carving slabs of meat or trimming fish.

The definitive poultry deboning knife.

For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable.

For filleting fish the Japanese way.

A Japanese veggie knife for specialized jobs.

The sushi chef's best friend.

Because pre-sliced bread is for the weak.

For big heavy jobs, like going through joints and smaller bones. 

Find both Japanese style and more European style boning knives here. 

Cheese, Gromit!

Snip snip!