In stock and READY TO SHIP. While supplies last, qualifying in-stock items are shipped the SAME DAY when ordered weekdays by 1 p.m. CT. Orders placed after 1 p.m. will ship the next business day. Order yours today!
A Japanese style boning knife. The triangular blade makes maneuvering around bones and in between joints a breeze. Easily remove breasts from bone, trim fat, and break down poultry. The Kanso line's heritage finish hides scratches and gives the knife a rustic look that improves with use. The handle is made of a wood called tagayasan or wenge, which is sometimes known in Japan as iron sword wood. The handle contouring enables an easy chef's grip.
Perfect for small tasks where precise cuts are needed, such as trimming broccoli, green beans, or other smaller vegetables. Use it like a large paring knife or a smaller alternative to the chef's knife. Its very slightly curved belly enables it to do...
Will amaze you with its precision for these two cutting techniques. The narrow, sharp, curved blade gets in close to the bone, making it easy to harvest the meat. Fibrous tissue is no match for Shun's extremely sharp edge. Trim silver skin from a ten...
An all-purpose blade ideal for a wide variety of cutting tasks. The eight-inch length is perfect for preparing fruits, vegetables, proteins, and other foods. The wide blade keeps knuckles off the cutting board and is extra handy when transferring cut...
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