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Murato Classic Nakiri 165mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood
Solid Horn Steak Knives (set of 6)
Juniper Steak Knives (set of 6)
Ebony Steak Knives (set of 6)
Olivewood Steak Knives and Forks (set of 4)
Murato Classic Santoku 170mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood
Murato Classic Utility
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood
Olivewood Steak Knives (set of 6)
Birchwood Steak Knives (set of 6)
Mix Horn Steak Knives (set of 6)
Multi Colour Steak Knives (set of 6)
Silicone Wedge Plain
Silicone Wedge 3mm Graduated Lancet Arch
Silicone Wedge 4mm Horseshoe Arch
Silicone Wedge Angled 45°
Silicone Wedge 4mm Square Notch
Silicone Wedges 5mm Round Arch
Silicone Wedges Saw Tooth
Silicone Plating Brush: 3mm Lancet Arch
Silicone Plating Brush: 5mm Round Arch
Silicone Plating Brush: Saw Tooth
Silicone Plating Brush: Comb
Silicone Plating Brush: Angled 60°
Laguiole Green Resin Steak Knives Set of 6
- Genuine malachite stone handles. Shiny finish.
- Blade, plates and bolsters made of 12C27MOD Sandvik stainless steel.
- 6 high-end Laguiole steak knives.
- Blade: 11 cm. Total length: 23 cm.
- Chiselled: engraving in steel along the handle.
- Characteristic Laguiole bee.
- Not compatible with dishwasher.
- Includes a certificate of authenticity.
- Presented in an elegant wooden box.
- A lifetime warranty covers any manufacturing defects.
- Made in France, Espalion: historical zone of origin of Laguiole knives.