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Umami Paris offers a wide range of high quality Japanese knives made and sharpened in Sakai by a renowned traditional sharpener. Since 2020, we also offer a selection of Japanese indoor barbecues
This is an eraser made to remove rust from the blade of the knife.
Description : The Japanese Daimyo barbecue is made from diatomite by hand. It is then dried and baked at 700°C before being reinforced. It would be adapted for 2 to 4 persons....
Description : Thin and volatile, these light gold leaf flakes are easy to sprinkle and will be perfect for adding a touch of glitz to your most sophisticated culinary creations.
Japanese knives are made with high quality steel softer than average. Sharpening has to be done frequently but can be easily done at home. Therefore, we offer a range of various...
Japanese knives are made with high quality steel softer than average. Sharpening has to be done frequently but can be easily done at home. Therefore, we offer a range of various...
Japanese knives are made with high quality steel softer than average. Sharpening has to be done frequently but it can be easily done at home. Therefore, we offer a range of...
The surfacing stone is made to level out a whetstone so that it remains flat. Keeping a flat sharpening stone allows a straight sharpening.
Description : Japanese Mikawa barbecue is made from clay with a potter’s wheel. When the clay has hardened, the duct is dug by hand, then it is dried and baked at 950°C before...
The Kiritsuke is a traditional multi-use knife. The blade shape is a mix of the yanagiba blade (for sashimi) and the usuba one (for vegetables). It's longer than an usuba blade...
The Gyuto is the Japanese version of our "Chef's knife". Gyuto means "beef knife" in Japanese. Originally, it was used for cutting meat but he became an essential tool for every...
Description : Binchotan is a metal look-alike thick vegetal charcoal very useful for barbecue cooking because it has a strong infra-red radiation that allows a cooked through...
The petty knife is similar to the European paring knife. It is a utilitarian knife whose size and shape can change. Its medium size and its blade, a little bide wide and...
Yanagiba is the perfect knife for sashimi. It is made for cutting fish. Thanks to its long blade, you can cut in only one movement without zigzagging. The cut is clear and...
Deba is a knife made for cutting fish filets. It is a stable and heavy knife, with a large and strong blade, perfect to cut also fishbones, fish heads and tails. The deba knife...
The Kiritsuke is a traditional multi-use knife. The blade shape is a mix of the yanagiba blade (for sashimi) and the usuba one (for vegetables). It's longer than an usuba blade...
The Nakiri knife has a square blade, traditionally used for cutting vegetables. Its wide blade is useful to gather the sliced food and add them to your preparation. The nakiri...
The Nakiri knife has a square blade, traditionally used for cutting vegetables. Its wide blade is useful to gather the sliced food and add them to your preparation. It is very...
The Gyuto is the Japanese version of our "Chef's knife". Gyuto means "beef knife" in Japanese. Originally, it was used for cutting meat but he became an essential tool for every...
The petty knife is similar to the European paring knife. It is a utilitarian knife whose size and shape can change. Its medium size and its blade, a little bide wide and...
Yanagiba is the perfect knife for sashimi. It is made for cutting fish. Thanks to its long blade, you can cut in only one movement without zigzagging. The cut is clear and...
Santoku means "3 properties" in Japanese. The santoku knife is called this way because it is really versatile and is used to cut but also chisel and slice meat, fishes and...
The Gyuto is the Japanese version of our "Chef's knife". Gyuto means "beef knife" in Japanese. Originally, it was used for cutting meat but he became an essential tool for every...
The Gyuto is the Japanese version of our "Chef's knife". Gyuto means "beef knife" in Japanese. Originally, it was used for cutting meat but he became an essential tool for every...
The Gyuto is the Japanese version of our "Chef's knife". Gyuto means "beef knife" in Japanese. Originally, it was used for cutting meat but he became an essential tool for every...
The petty knife is similar to the European paring knife. It is a utilitarian knife whose size and shape can change. Its medium size and its blade, a little bide wide and...
Description : The binchotan is a metal look-alike very thick vegetal charcoal made from ubamegashi oak. The use of vegetal charcoal dates back to Antiquity where it was already...
Description : The binchotan is a metal look-alike very thick vegetal charcoal made from ubamegashi oak. The use of vegetal charcoal dates back to Antiquity where it was already...
Description : The binchotan is a metal look-alike very thick vegetal charcoal made from ubamegashi oak. The use of vegetal charcoal dates back to Antiquity where it was already...
Description : The chasen is a small bamboo whisk essential in the preparation of matcha powdered tea.
Yanagiba is the perfect knife for sashimi. It is made for cutting fish. Thanks to its long blade, you can cut in only one movement without zigzagging. The cut is clear and...