Japanese chef's knife – one 20 cm blade for onions, herbs, chicken and fish

Japanese chef's knife for nearly every job on the cutting board

This is the knife you reach for first. The 20 cm Japanese-style blade handles onions, fresh herbs, chicken breast and a fillet of fish without switching tools.

Why choose this chef's knife?

A good all-rounder saves you from a drawer full of single-use knives. The finely ground edge glides through food instead of crushing it. Its balance stays comfortable during longer prep sessions.

• Slice, chop, fillet: one blade for most everyday cutting tasks
• 20 cm length: long enough for a cabbage, nimble enough for garlic
• Steady grip: the shaped wooden handle sits securely in your hand
• Fine edge: clean cuts through tomatoes and soft herbs

Prep goes faster when the knife does more of the work.

Use it on a wooden or plastic board, never on stone or glass. Wash it by hand and dry it right away to keep the edge sharp longer. Store it in a knife block or on a magnetic strip.

Specifications

• Blade length: 20 cm
• Blade: stainless steel
• Handle: wood

Keep it next to your cutting board and use it for everything.