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French oyster knife

23.95


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Portioning knife small

17.2518.25
The small pan-ready knife is used to clean flatfish such as plaice, dab and small sole, but is also ideal for double filleting the small round fish such as whiting.

Saw knife

29.95
This saw knife is mainly used to cut slices. This knife is razor sharp and can be kept in top

Sushi Knife

29.95
This Japanese chef’s knife is also known as Santoku knife. This knife is mainly used for cutting fresh sushi and sashimi.  
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Tranche knife

29.95
Very flexible tranche knife for cutting extra thin slices. The knife is designed to ensure the cut slices do not
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Yanagiba sashimi knife

59.95
Slices and tuna knife for cutting larger fish such as swordfish and tuna. This knife easily cuts through thick skin
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