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Gokujo On TCBlades

The gokujos are boning and poultry knives, nimble in nature, with pointed tips slightly raised to initiate the cut. Their profile is kept short so is to enable the blade to be turned during the cut so as to follow the line of the bone, conective tissues or fat. These knives have gained popularity among kitchen professionals who feel the gokujos are the best option for meat prep work. Bare in mind that the user will need to adapt their technique in order to take full advantage of the design.