A Japanese inspired design feature stylish & durable K-tip drop point and shallow bellied profile. Designed to chop as effectively as slice. Differential quench techniques provide very hard edges and flexible spines for maximum tensile tolerances and a razor sharp, tough edge. You can trust … [Read more...]
THE GRINDHOUSE CULINARY COLLECTION
You're doing much more than preparing food, you're creating a masterpiece. Shouldn't your tools be works of art as well?
A short nimble blade is essential for the culinary arts professional or enthusiast. The Maitake prides itself on performing many duties; boning, skinning, quick paring and scoring. It’s small size and lightness in hand makes it a popular blade for users have smaller grip and shorter stroke, but … [Read more...]
For big jobs, you sometimes need a small tool. The paring knife is not to be overlooked in any knife roll. The Shiitake is designed for a confident palmed feel and high point for use in opposition to the thumb for coring, turning, hand slicing and peeling (Apples or shrimp!) A favourite of … [Read more...]