Bunmei Knife Sushi Yanagi Tako Sashimi Knives

Bunmei 1801-195mm 7 3/4 Deba Knife $111.99  $111.93 Your Price Item# PHG-BM-1801-195

Complete your priceless set of Bunmei Deba Knives with this remarkable 7 3/4 inch beauty. Simplicity, charm, and high performance are the only words that will grace your lips when you describe this knife to your friends.

Deba Knife: A Japanese version of a heavy Western style chef's knife, this is a thicker, heavier knife that is ideal for boning poultry, fish, and meats. Generally used when bones or seeds might damage the delicate edge of a Usuba or Sashimi knife, this knife is also often used as a light-to-medium duty cleaver.

Bunmei 1802-180mm 7 Usuba Knife One Side Grind $91.99  $91.93 Your Price Item# PHG-BM-1802-180

Top quality in slicing perfection. This fine-edged, 7 inch Usuba Knife is the solution for even the thinnest slicing jobs.

Usuba Knife: A Japanese version of a Western style chef's knife with a super fine edge used only for vegetables without hard seeds. This knife possesses a finely sharpened edge that can cut paper-thin slices of vegetable.

Bunmei 1803-270mm 10 1/2 Tako Sashimi Knife $97.99  $97.93 Your Price Item# PHG-BM-1803-270

Slice through your Thanksgiving turkey like butter with this 10 1/2 inch Japanese-style carving knife.

Tako Sashimi Knife: A Japanese version of the Western style carving knife, this is a fine edged knife used for slicing thick cuts of fish and meats with skins or very fine bones.

Bunmei 1803-300mm 12 Tako Sashimi Knife $109.99  $109.93 Your Price Item# PHG-BM-1803-300

Meat carving Japanese-style has is now easier than you think! This 12 inch Tako Sashimi Knife has a finely honed edge, yet handles small bones and thick skins without difficulty.

Tako Sashimi Knife: A Japanese version of the Western style carving knife, this is a fine edged knife used for slicing thick cuts of fish and meats with skins or very fine bones.

Bunmei 1804-270mm 10 1/2 Yanagi Sashimi Knife $99.99  $99.93 Your Price Item# PHG-BM-1804-270

A fine-edged knife is just nice to have around, not to mention the added bonus of owning the high quality Bunmei 10 1/2 inch Yanagi Sashimi Knife.

Yanagi Sashimi Knife: The Japanese version of the Western style utility knife, it has a very fine edge and is used for slicing thin cuts of fish and meats without skins or bones. It is also ideal for preparing vegetables with skins and seeds.

Bunmei 1804-300mm 12 Yanagi Sashimi Knife $111.99  $111.93 Your Price Item# PHG-BM-1804-300

Bunmei's 12 inch Yanagi Sashimi Knife is the perfect utility knife for Japanese cooking. You will wonder how you managed to do without it for this long.

Yanagi Sashimi Knife: The Japanese version of the Western style utility knife, it has a very fine edge and is used for slicing thin cuts of fish and meats without skins or bones. It is also ideal for preparing vegetables with skins and seeds.

Bunmei 1805-240mm 9 1/2 Oroshi Knife $119.99  $119.93 Your Price Item# PHG-BM-1805-240

The Bunmei Oroshi Knife offers lasting, precision sharpness and beautiful simplicity of design. Turn your most challenging sushi preparation into a delight with this fantastic 9 1/2 inch Japanese general purpose Chef's Knife.

Bunmei 1801-105mm 4 Deba Knife $65.99  $65.93 Your Price Item# PHG-BM-1801-105

A very attractive and traditional addition to your cutlery for Japanese cooking, this 4 inch Deba Knife is perfect for boning poultry, fish, and various other meats.

Deba Knife: A Japanese version of a heavy Western style chef's knife, this is a thicker, heavier knife that is ideal for boning poultry, fish, and meats. Generally used when bones or seeds might damage the delicate edge of a Usuba or Sashimi knife, this knife is also often used as a light-to-medium duty cleaver.

Bunmei 1801-165mm 6 1/2 Deba Knife $87.99  $87.93 Your Price Item# PHG-BM-1801-165

Ideal for preparing your favorite Japanese meal, this 6 1/2 inch Deba Knife can be used for boning meats or chopping vegetables.

Deba Knife: A Japanese version of a heavy Western style chef's knife, this is a thicker, heavier knife that is ideal for boning poultry, fish, and meats. Generally used when bones or seeds might damage the delicate edge of a Usuba or Sashimi knife, this knife is also often used as a light-to-medium duty cleaver.