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The Imayo Vegetable Cleaver, like the Santoku knife, is an all purpose knife with a large squared blade that can be used for boneless proteins and vegetables.The Imayo Vegetable Cleaver is not for use on joints or bones. Please see the Imayo Meat Cleaver for this purpose.The tsuchime, or hammered fi...

The Imayo petty knife is a cross between a paring knife and small utility. Great for tasks like mincing garlic and ginger, with a little extra length this petty knife is a helpful tool in the kitchen. It is ideal for rounded and thin skinned fruit and vegetables. The small size gives you complete co...

The Imayo Chefs Knife is shaped in the traditional European style and is an all purpose knife suitable for shredding, cutting, slicing and cubing all meat, fish and vegetables. The kitchen classic, a chefs knife is an all-purpose blade ideal for a wide variety of cutting tasks from slicing and dicin...

The Imayo Chefs Knife is shaped in the traditional European style and is an all purpose knife suitable for shredding, cutting, slicing and cubing all meat, fish and vegetables. The kitchen classic, a chefs knife is an all-purpose blade ideal for a wide variety of cutting tasks from slicing and dicin...

The Imayo Chefs Knife is shaped in the traditional European style and is an all purpose knife suitable for shredding, cutting, slicing and cubing all meat, fish and vegetables. The kitchen classic, a chefs knife is an all-purpose blade ideal for a wide variety of cutting tasks from slicing and dicin...

The santoku is a Japanese all-purpose kitchen knife. Like a chefs knife, the santoku is used for just about every cutting job in the kitchen. It works well with vegetables, proteins, and fruit and excels at slicing and dicing. The tsuchime, or hammered finish, creates air pockets that help food rele...

The santoku is a Japanese all-purpose kitchen knife. Like a chefs knife, the santoku is used for just about every cutting job in the kitchen. It works well with vegetables, proteins, and fruit and excels at slicing and dicing. The tsuchime, or hammered finish, creates air pockets that help food rele...