Deba Bocho knives are Japanese style pointed kitchen carvers used primarily to cut fish, as well as meat and poultry.They ... read more →
Given the Japanese passion for seafood, there are naturally several distinct types of knife specially tailored to slicing the different ... read more →
Hancho Hocho/Maguro Bocho is an extremely long knife that resembles a Samurai sword. It is a highly specialised knife used ... read more →
Unagisaki Hocho is a knife specialised for filleting eel. Anyone who has attempted to fillet an eel before will realise ... read more →
Nakiri Bocho and Usuba Bocho are Japanese vegetable knives, translating as 'knife for greens', and 'thin knife' respectively. They differ ... read more →
Udon Kiri or Soba Kiri is a very specialised knife used for making Udon or Soba noodles. The knife can ... read more →
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