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Double bevel knives have their blade sharpened on both sides. These are the types of knives used in Europe. The knives available in our catalog are the perfect combination between double bevel and traditional japanese blades. This blade allows a neat and precise cut. Each knife offered by Umami is unique and was hand-assembled and sharpened by the master sharpener Shunichi Tahara.
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The material used to make the blades is a blend of iron and steel. Therefore, to keep the blades in a good condition and more especially avoid rust, a specific maintenance is required. Blades have to be thoroughly dried after each use and eventually oiled with knife lubricant. They also have to be correctly sharpened with a whetstone (not with a sharpener steel nor a grindstone), available for purchase on our website or at a sharpener skilled to handle japanese knives.
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 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...
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...
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 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...
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...
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...