Kitchen knives - page 12

Santoku knife KENSEI BOKUDEN 15 cm

It is often said in the culinary world that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and ensuring optimal safety in the kitchen. Using a properly made and sharpened knife means you have more control over what you're cutting. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and surgically accurate, whether you're slicing greens or a huge pumpkin with nutmeg. That's why FISSMAN introduces a whole new level of knives and hatchets designed in Seki City, Gifu Prefecture. Where more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan, they breathe the spirit and passion of uncompromising blacksmithing. "Santoku" literally translates from Japanese as "three virtues", or as "three uses", which speaks for itself. Santoku knife FISSMAN KENSEI BOKUDEN 6" is great for chopping, chopping or chopping. This blade alone can replace several traditional knives in the kitchen at once, it is convenient to use both for cutting meat and fish, and for cutting vegetables and fruits into small even slices or cubes.The blade itself is quite wide, which, with a narrow handle, gives the chef space under the palm and more freedom in manipulating the knife.Corrosion resistance and durability due to the special Korudo cold-hardening technology of the metal to an optimal level of 58 HRC on the Rockwell scale.The blade is made Made of AUS-8 high carbon Japanese steel, this steel is very strong and holds an edge very well.Knife is hand honed on a 6000 grit water-based whetstone for a flawless sharpness.Perfect cutting angle due to 15-17 degree sharpening per side.Knife handle is made of high quality waterproof wear-resistant material G-10, which perfectly withstands both low, and high temperatures and due to which the knife does not slip in the hand and does not absorb foreign odors. Packaging made of premium textured cardboard with silver embossing will not leave indifferent any true connoisseur of high quality knives. High carbon steel - do not leave wet for a long time! For sharpening, we recommend using a whetstone.After sharpening, rinse with water and immediately wipe dry with a clean cloth.Do not wash in a dishwasher.Please follow the care instructions and the knife will serve you for a long time.This product meets all safety and hygiene standards.

5.5" Utility knife KENSEI BOKUDEN 14 cm (steel AUS-8)

It is often said in the culinary world that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and ensuring optimal safety in the kitchen. Using a properly made and sharpened knife means you have more control over what you're cutting. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and surgically accurate, whether you're slicing greens or a huge pumpkin with nutmeg. That's why FISSMAN introduces a whole new level of knives and hatchets designed in Seki City, Gifu Prefecture. Where more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan, they breathe the spirit and passion of uncompromising blacksmithing. "Santoku" literally translates from Japanese as "three virtues", or as "three uses", which speaks for itself. The FISSMAN KENSEI BOKUDEN 5.5" utility knife is ideal for chopping various aromatic herbs, garlic, ginger, as well as for slicing vegetables or small pieces of meat. Corrosion resistance and durability due to the special Korudo cold-hardening technology of the metal to an optimal level of 58 HRC on the Rockwell scale.The blade is made Made of AUS-8 high carbon Japanese steel, this steel is very strong and holds an edge very well.Knife is hand honed on a 6000 grit water-based whetstone for a flawless sharpness.Perfect cutting angle due to 15-17 degree sharpening per side.Knife handle is made of high quality waterproof wear-resistant material G-10, which perfectly withstands both low, and high temperatures and due to which the knife does not slip in the hand and does not absorb foreign odors. Packaging made of premium textured cardboard with silver embossing will not leave indifferent any true connoisseur of high quality knives. High carbon steel - do not leave wet for a long time! For sharpening, we recommend using a whetstone.After sharpening, rinse with water and immediately wipe dry with a clean cloth.Do not wash in a dishwasher.Please follow the care instructions and the knife will serve you for a long time.This product meets all safety and hygiene standards.

Chef's knife Pchak PADISHAH 15 сm

The FISSMAN PADISHAH knife with a damask pattern is a true work of blacksmithing. Coming from ancient Bukhara, it cannot be confused with any other knife; it has a very characteristic appearance - a rather narrow handle and a disproportionately wide blade with a displaced center of gravity. Another distinctive feature is that the tip of the blade rises above the butt line. Very comfortable and ergonomic handle that follows the curves of the palm. The fingers clasp the handle of the knife and rest the tips against the palm. The blade is made of high-carbon Japanese steel, which holds an edge for a very long time and is able to satisfy the tastes of even the most demanding lover of knife art. The knife handle is made of high-quality G-10 composite material with high strength and wear resistance. High carbon steel - do not leave wet for a long time! For sharpening we recommend using a whetstone. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not wash in dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.

Chef's knife Pchak PADISHAH 20 сm

The FISSMAN PADISHAH knife with a damask pattern is a true work of blacksmithing. Coming from ancient Bukhara, it cannot be confused with any other knife; it has a very characteristic appearance - a rather narrow handle and a disproportionately wide blade with a displaced center of gravity. Another distinctive feature is that the tip of the blade rises above the butt line. Very comfortable and ergonomic handle that follows the curves of the palm. The fingers clasp the handle of the knife and rest the tips against the palm. The blade is made of high-carbon Japanese steel, which holds an edge for a very long time and is able to satisfy the tastes of even the most demanding lover of knife art. The knife handle is made of high-quality G-10 composite material with high strength and wear resistance. High carbon steel - do not leave wet for a long time! For sharpening we recommend using a whetstone. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not wash in dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.

7" Kitchen Cleaver KOJIRO 18 cm (steel AUS-8)

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and exude the spirit and passion of uncompromising blacksmithing. The FISSMAN KENSEI KOJIRO 7" kitchen hatchet is your reliable friend in the kitchen. It has a durable wide rectangular blade. Ideal for chopping, cutting large hard fruits and vegetables, cooking meat and fish. Corrosion resistance and durability thanks to the special Korudo cold hardening technology of the metal to the optimal level of 58 HRC on the Rockwell scale. The blade is made of high-carbon Japanese AUS-8 steel, this steel is very durable and holds an edge perfectly. Knife by hand honed on a 6000 grit water whetstone for impeccable sharpness. The ideal cutting angle thanks to sharpening is 15-17 degrees per side. The knife handle is made of high-grade waterproof wear-resistant G-10 material, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors.Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high-quality knives indifferent.

7" Slicing knife Kensei Bokuden 18cm (steel AUS8)

It is often said in the culinary world that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and ensuring optimal safety in the kitchen. Using a properly made and sharpened knife means you have more control over what you're cutting. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and surgically accurate, whether you're slicing greens or a huge pumpkin with nutmeg. That's why FISSMAN introduces a whole new level of knives and hatchets designed in Seki City, Gifu Prefecture. Where more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan, they breathe the spirit and passion of uncompromising blacksmithing. The FISSMAN KENSEI BOKUDEN 7" deli or filet knife is the perfect slicing tool. The blade is very thin and flexible, which makes it easy to cut meat and fish on fillets.It is also very convenient for cooking carpaccio, for example, from beef or salmon.Due to the long and narrow blade, it is easy to achieve thin, perfectly even slices.Corrosion resistance and durability thanks to the special Korudo cold-hardening technology for metal to an optimal level of 58 HRC on the scale Rockwell.The blade is made of AUS-8 high carbon Japanese steel, this steel is very strong and holds an edge very well.The knife is hand honed on a 6000 grit water stone for perfect sharpness.Ideal cutting angle due to sharpening 15-17 degrees per side.Knife handle is made made of high quality G-10 waterproof wear-resistant material, which perfectly withstands both low, t as well as high temperatures and due to which the knife does not slip in the hand and does not absorb foreign odors. Packaging made of premium textured cardboard with silver embossing will not leave indifferent any true connoisseur of high quality knives. High carbon steel - do not leave wet for a long time! For sharpening, we recommend using a whetstone.After sharpening, rinse with water and immediately wipe dry with a clean cloth.Do not wash in a dishwasher.Please follow the care instructions and the knife will serve you for a long time.This product meets all safety and hygiene standards.

7" Japanese Cleaver Nakiri KENSEI BOKUDEN 18 cm (steel AUS-8)

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and exude the spirit and passion of uncompromising blacksmithing. Nakiri is a very popular knife originally from Japan. The Japanese Nakiri hatchet FISSMAN KENSEI BOKUDEN 7" is good for quickly and efficiently slicing, chopping or chopping vegetables and fruits. Corrosion resistance and durability thanks to the special Korudo cold hardening technology of the metal to the optimal level of 58 HRC on the Rockwell scale. The blade is made of high-carbon Japanese AUS steel -8, this steel is very durable and holds an edge perfectly. The knife is hand-honed on a 6000 grit water whetstone for impeccable sharpness. The ideal cutting angle thanks to sharpening is 15-17 degrees per side. The knife handle is made of high-grade waterproof wear-resistant material G-10, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors. Packaging made of premium textured cardboard with silver embossing will not leave indifferent any true connoisseur of high-quality knives. High-carbon steel - do not leave it wet for a long time! We recommend using a whetstone for sharpening. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not put in the dishwasher. Please follow the care instructions and the knife will last you a long time. This product meets all safety and hygiene standards.

7" Santoku knife Kensei Bokuden 18cm (steel AUS-8)

It is often said in the culinary world that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and ensuring optimal safety in the kitchen. Using a properly made and sharpened knife means you have more control over what you're cutting. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and surgically accurate, whether you're slicing greens or a huge pumpkin with nutmeg. That's why FISSMAN introduces a whole new level of knives and hatchets designed in Seki City, Gifu Prefecture. Where more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan, they breathe the spirit and passion of uncompromising blacksmithing. "Santoku" literally translates from Japanese as "three virtues", or as "three uses", which speaks for itself. Santoku knife FISSMAN KENSEI BOKUDEN 7" is great for chopping, chopping or chopping. This blade alone can replace several traditional knives in the kitchen at once, it is convenient to use both for cutting meat and fish, and for cutting vegetables and fruits into small even slices or cubes.The blade itself is quite wide, which, with a narrow handle, gives the chef space under the palm and more freedom in manipulating the knife.Corrosion resistance and durability due to the special Korudo cold-hardening technology of the metal to an optimal level of 58 HRC on the Rockwell scale.The blade is made Made of AUS-8 high carbon Japanese steel, this steel is very strong and holds an edge very well.Knife is hand honed on a 6000 grit water-based whetstone for a flawless sharpness.Perfect cutting angle due to 15-17 degree sharpening per side.Knife handle is made of high quality waterproof wear-resistant material G-10, which perfectly withstands both low, and high temperatures and due to which the knife does not slip in the hand and does not absorb foreign odors. Packaging made of premium textured cardboard with silver embossing will not leave indifferent any true connoisseur of high quality knives. High carbon steel - do not leave wet for a long time! For sharpening, we recommend using a whetstone.After sharpening, rinse with water and immediately wipe dry with a clean cloth.Do not wash in a dishwasher.Please follow the care instructions and the knife will serve you for a long time.This product meets all safety and hygiene standards.

8" Chef's knife KENSEI BOKUDEN 21 cm (steel AUS-8)

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and breathe the spirit and passion of uncompromising blacksmithing. The FISSMAN KENSEI BOKUDEN 8.2" Chef's Knife is a knife with a wide, durable blade and a finely ground cutting edge. A true all-rounder for professionals and chefs alike - amateurs. If you mentally divide its cutting edge into three parts, it turns out that it is suitable for completely different tasks. The front part can easily chop onions or potatoes, the middle part is perfect for cutting herbs, and the back part is convenient for cutting hard foods. Stability resistance to corrosion and durability thanks to the special technology of Korudo cold hardening of metal to the optimal level of 58 HRC on the Rockwell scale. The blade is made of high-carbon Japanese steel AUS-8, this steel is very durable and holds an edge perfectly. The knife is hand-finished on a water-based whetstone with a grain size of 6000 grit for impeccable sharpness.Ideal cutting angle thanks to sharpening of 15-17 degrees per side. The knife handle is made of high-quality waterproof wear-resistant material G-10, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors. Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high quality knives indifferent. High carbon steel - do not leave it wet for a long time! We recommend using a whetstone for sharpening. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not put in the dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.

Paring knife 10 cm KENSEI MASASHIGE

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and breathe the spirit and passion of uncompromising blacksmithing. The KENSEI MASASHIGE 4" vegetable knife is ideal for peeling and slicing small fruits and vegetables. It is a small knife with a durable blade and a centered edge. Traditional Japanese craftsmanship combined with advanced technology and beautiful modern design. Corrosion resistance and durability thanks to the special Korudo cold hardening technology of the metal to the optimal level of 58 HRC on the Rockwell scale. The blade is made of high-carbon Japanese steel AUS-8, this steel is very durable and holds an edge perfectly. The knife is hand-finished on a water-based whetstone with a fine grain 6000 grit for impeccable sharpness. The ideal cutting angle thanks to sharpening of 15-17 degrees per side. The knife handle is made of high-quality waterproof wear-resistant material G-10, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors. Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high quality knives indifferent. High carbon steel - do not leave it wet for a long time! We recommend using a whetstone for sharpening. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not put in the dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.

Utility knife KENSEI MITSUYOSHI 13 сm

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and breathe the spirit and passion of uncompromising blacksmithing. A utility knife is smaller than a chef's knife, but slightly larger than a vegetable knife, making it the perfect tool for a variety of tasks found in the kitchen. The FISSMAN KENSEI MASASHIGE 5" utility knife is ideal for chopping a variety of aromatic herbs, garlic, ginger, as well as cutting vegetables or small pieces of meat. Traditional Japanese craftsmanship combined with advanced technology and beautiful modern design. Corrosion resistance and durability thanks to special technology Korudo cold hardens the metal to 61 HRC Rockwell. The Damascus blade is made from 67 layers of durable VG-10 super steel. The layers of steel are layered on top of each other to form an inimitable pattern reminiscent of a rolling sea. The blades are hand sharpened by artisans using the ancient Japanese Honbazuke method. Perfect The cutting angle thanks to sharpening is 15-17 degrees per side. The knife handle is made of high-quality waterproof wear-resistant material G-10, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors. The packaging is made of textured premium cardboard with silver embossing will not leave any true connoisseur of high quality knives indifferent. High carbon steel - do not leave it wet for a long time! We recommend using a whetstone for sharpening. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not put in the dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.

Santoku knife 16 cm KENSEI MASASHIGE

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and exude the spirit and passion of uncompromising blacksmithing. Santoku literally translates to "three virtues" or "three uses". Santoku knife FISSMAN KENSEI MASASHIGE 6.5" is great for slicing, chopping or chopping. This one blade can replace several traditional knives in the kitchen at once, it is convenient to use both for cutting meat and fish, and for slicing vegetables and fruits into small, even pieces slices or cubes. The blade itself is quite wide, which, with a narrow handle, gives the cook space under the palm and greater freedom in manipulating the knife. Traditional Japanese craftsmanship combined with advanced technology and beautiful modern design. Corrosion resistance and durability thanks to the special Korudo cold hardening technology of the metal to the optimal level of 58 HRC on the Rockwell scale. The blade is made Made from high carbon Japanese AUS-8 steel, this steel is very durable and holds an edge perfectly. The knife is hand-honed on a 6000 grit water whetstone for impeccable sharpness. The ideal cutting angle thanks to the sharpening of 15-17 degrees per side. The knife handle is made of high-quality waterproof wear-resistant material G-10, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors. Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high quality knives indifferent. High carbon steel - do not leave it wet for a long time! We recommend using a whetstone for sharpening. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not put in the dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.