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1

Nenohi Nenox Green Limited Edition Knives

It’s hard to improve upon something as great as Nenohi Nenox knives. From their high-carbon stainless blades to their ergonomic and elegant design, they are a testament to the quality of Nenohi. Nenohi’s very limited run of the Green-handled Nenox knives have just arrived. They feature a handle made of…

4

Chef David Myers – Sona, LA

Chef Myers not only recommends Japanese knives but Japanese Mandolins as well! David Myers began his life-long infatuation with food as a child helping out in the gardens on his grandparents’ farm. Working for Chefs Charlie Trotter, Gerard Boyer, and a protégé of Daniel Boulud, Myers prospered as a chef….

6

Chef Alexandre Couillon – La Marine, France

“My Deba from Masamoto and all my Glestain knives are very attractive to me.” Alexandre Couillon is the Chef and owner of La Marine, located just across the harbour in the fisherman’s town of L’Herbaudiere on Noirmoutier Island. Alexandre, a former student of Guerard and Thierr y Marx, has been…