Kitchen Knives

Afterwork Grocery brings you the best Japanese kitchen knives, including Japanese brands such as Sakai Takayuki、Shun、Tojiro、Global、Masutani Hamono、Shizu Hamono、Mcusta Zanmai、WA-NAGOMI. Kitchen knives are indispensable tools in the kitchen, and different types of kitchen knives have their own specialised uses that can greatly enhance the efficiency of cooking.

• Santoku is a multi-purpose knives whose name means ‘three virtues’, meaning they are suitable for slicing meat, fish and vegetables. With their wide blade and straight tip, they are ideal for quick slicing, dicing and mincing, making them a popular all-round knives in Asian cuisine.
• Gyuto, originating from Japan, is a multi-purpose knife used mainly for cutting meat, fish and vegetables, and is particularly suited to large pieces of meat or fine slicing. With their long, thin blade, sharp point and smooth cutting, they are a common all-purpose knife in both Japanese and Western cuisine.
• Chef's Knife, originating from the West, is a multi-purpose knife suitable for cutting meat, vegetables and fish, as well as chopping, slicing and dicing. With theur long, heavy blade and slightly curved tip, they handle everything from tough ingredients to fine cuts with ease, making them the most commonly used all-round knife in the kitchen.
• Nakiri is designed for cutting vegetables. Their thin and straight blade are ideal for precise slicing, shredding and chopping, and are often used for delicate vegetables, radishes or herbs.
• Petty Knives / Utility Knife is flexible and suitable for small or delicate ingredients such as peeling fruit, removing vegetable tips, cutting small fruits or garnishing ingredients
• The Paring Knife focuses on delicate peeling and trimming of ingredients
• Deba is a Japanese knife designed for handling fish, suitable for filleting, scaling, boning and cutting the head of the fish. Their heavy blade and sharp point make them easy to handle fish bones and crusty ingredients.
• Boning Knife is designed for removing chicken or meat bones,. Their long, thin and hard blade are ideal for accurately separating bones from meat