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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.
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Saw knife

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

44.95
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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