Brieto Ergo
The Western traditional method when preparing fish and prepping garnish requires a flexible blade which is not normally used in the classic Japanese kitchen. So we have found a maker that produces flexible knives for the Western market. Using a High Carbon Stainless Steel and a ‘non-slip’ handle here is a range of flexible and small garnishing knives shaped to meet the requirements of the Western chef.
With their ultra-thin stamped steel blades tempered to 58 – 60 HRC, a unique tapered hilt for safety and ease of sharpening, these knives are the most accessible examples of Japanese knife making that meet the needs of chefs looking for the sharpness and easy maintenance which epitomises the features of a good Japanese knife whilst addressing the functionality required by Western preparation methods.
Brieto Ergo Paring
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Brieto Ergo Filleting
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Two wheel water sharpener M150
Yasuo 69 Layers Gyuto
- 210mm Gyuto
- Hammered Damascus finish
- VG10 Stainless Steel
- 69 Layers
- 60±1 HRC
- Double Bevelled and Full Tang
- Handle: Brown Pakkawood
- Location: Seki, Japan
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This product has multiple variants. The options may be chosen on the product page
High Carbon Knife Set of 2 with Rust Removing Cream
Tojiro DP VG10 Gyuto
VG10 stainless steel
3 Layers blade
Hardness HRC 60+ /- 1
Reinforced laminated material handle
Made in Japan
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This product has multiple variants. The options may be chosen on the product page