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A nod to our brands' mixed heritage, Kedma translates to 'facing east' and draws on Asian tools and knife traditions. As we explore new ways of preparing food, we make knives suited to perform in the pan-asian kitchen. The collection covers the needs of all home cooks, with each knife designed for specific tasks. 

The KEDMA SUJIHIKI is a long, medium width and thin bladed knife for slicing cooked and raw meats and cleaning fat. This knife is mainly used for one motion slicing that requires accuracy but since it has a bit of height (45mm tall) it can be used for other cutting board tasks. The KEDMA GYUTO is a large all purpose kitchen knife. Long and tall, and can be used for most cutting board tasks. They work extremely well for slicing meat and fish. The KEDMA PANKIRI is the Japanese term for the bread knife, this one is a 240mm long rectangular and minimalist blade shaped serrated knife using 8mm serrations and a thin and light blade for exceptional performance for cutting sensitive pastries. The KEDMA NAKIRI is a rectangular, thin blade to be used mainly for vegetable and herb chopping. Made to be used on the cutting board.

Very comfortable for big tasks due to its light weight, tall frame and straight edge. The KEDMA PETTY is the Japanese equivalent of the paring knife featuring a more prominent heel compared to traditional western paring knives. This makes it useful on cutting boards compared to only handheld western paring knives. Great for smaller, faster tasks as well as filleting fish and poultry and the KEDMA PARING knife, a small utility knife for all accurate jobs done in the hand and not on the cutting board like peeling and garnish. Also great for smaller, faster tasks.