Knives

Des couteaux de cuisine japonais, pour couper juste et avec plaisir. Lames forgées et couteaux faits main, du couteau du quotidien aux pièces plus ludiques, choisis pour leur tranchant et leur savoir-faire. De beaux outils durables, qui s'aiguisent et se transmettent, pour préparer les repas avec précision.

The edge and the motion

A good knife changes cooking, it cuts cleanly, effortlessly, and makes preparation more enjoyable. The selection includes forged or handmade knives, to choose according to use and grip. See the blacksmith knives TORU YAMASHITA and SHIZU HAMONO.

Knives that last

A quality knife sharpens, is maintained, and lasts for years. Well cared for, it stays sharp and can be passed down. See also the kitchen and the pocket knives.

Frequently Asked Questions

How to choose a kitchen knife?

Start with the use, whether a versatile knife, for vegetables, or more specific, and the grip. A good knife is well balanced and cuts cleanly. Look at the blade steel, which affects sharpness and maintenance. Choose a knife pleasant to hold, one you will actually use.

How to maintain a kitchen knife?

Wash and dry the blade by hand after use, avoid the dishwasher as it damages it. Sharpen regularly with a stone or honing rod to maintain the edge. Store the knife away from shocks. Simple maintenance keeps a good knife effective for years.

Should a Japanese knife be sharpened often?

It depends on the use, but a knife is sharpened as soon as the edge dulls. Regular sharpening on a stone keeps a clean and safe cut, as a dull knife is more dangerous. The sheet specifies the type of steel, which guides the sharpening method and frequency.

Does a beautiful knife make a good gift?

Yes, for those who love to cook, a quality knife is a memorable and lasting gift. The sharpness, balance, and craftsmanship make it an item to keep. Choose a versatile model for a safe bet, and if possible, accompany it with care advice.