Collection: Specialized knife collection for meat

There are the following types:

• GYUTO knife - specialized meat cutting: is a Western knife, Gyuto knife or also known as Chef's knife, Japanese version of chef's knife. Gyuto knife is usually thinner, lighter and less curved than Western chef's knife. Compared to Santoku knife, Guyto knife has a longer blade length, blade width of about 4cm, moderate knife weight helps you not to use too much force to cut food as well as not get tired when using for a long time, sharp design and gradually narrowing towards the tip of the knife, making it easy to control when using. Because of these advantages, Gyuto is the type of kitchen knife most often used by chefs among all types of knives. As a knife for fastidious chefs, serving many purposes, not only used to cut meat but Gyuto also does a good job with vegetables, that's why it is also classified as a multi-purpose knife.
• SUJIHIKI Knives - Specialized Sinews: Sujihiki is a Western-style knife shaped like a thin sword, the width of the blade is narrow and thin, the blade is long and slender, very similar to the Yanagiba blade, but its usability also changes, because Sujihiki is basically a double-edged knife. The blade is narrow, long, sharp to help reduce friction allowing for gentle cutting. Sujihiki is popular because it can be used to cut large materials, and can also do detailed work well. This is a specialized knife for cutting meat, removing tendons and fat from meat blocks accurately, easily controlled, smooth and gentle cuts without damaging the texture of the meat (Sujihiki is loved by chefs and used for cutting steaks and grilled beef served at high-class restaurants). In addition, Sujihiki also proves useful in slicing pork belly blocks.
• HONESUKI knife - specialized bone removal: Honesuki, also known as Garasuki, is a knife specially designed for removing bones from meat blocks accurately and quickly. The blade is designed to be soft and flexible, sharp, narrow and pointed towards the tip of the knife, so that complex bone structures such as chicken meat can easily penetrate and be cleaned. Honesuki in the meat industry is also known as Sabaski. Purpose of use: specialized bone removal of all kinds, chicken, duck, pork, beef...
• CHINESE STYLE knife - specialized for cutting bones: is a knife with a wide, thick and heavy blade.