The shapes

SHOW ALL

Gyuto

The Gyuto describes the Japanese chef's knife. In a modern kitchen 90% of the work is done with this type of blade.

SHOW ALL

Nakiri

The Nakiri is also known as leaf cutter and when it comes to cutting soft and leafy vegetables and herbs quickly and precisely, the Nakiri is the first choice. This blade shape has no tip but a very high blade for optimal guidance in leafy vegetables. Sometimes it is confused with Japanese cleaver the Deba.

SHOW ALL

SHOW ALL

Santoku

Santoku means Trinity and stands for fish, meat and vegetables, it has a slightly wider blade than the Gyuto chef's knife. and is therefore easier to guide on the knuckles at the beginning.

SHOW ALL

Sujihiki

The Sujihiki describes a fish and carving knife. It is excellent for parrying meat and filleting. of large fish (salmon, tuna, catfish) and small fish (e.g. mackerel). With the Sujihiki the user also has enough blade length to carefully parry beef from the high rib and other large pieces of meat on the bone.

SHOW ALL

SHOW ALL

Deba

Should you be following the example of Asian streetfood chefs and want to cut a whole chicken into pieces after frying and vegetables for it, then this blade form would be the first choice. The 4-6mm thick blade makes it slightly more top-heavy and much more stable.

SHOW ALL

Uncompromising quality

Our love for craftsmanship and our passion for damascus steel creates unique knives. Knives that convince through their craftsmanship and cutting performance. Knives that are up to any challenge.

Contact

© 2019 Lilienstahl GmbH.
All rights reserved.