Ohishi

We chose this Ohishi range with chefs in mind. The steel stays sharp for ages and the practical western handle makes it easier to grip in high paced, possibly wet kitchens. A solid choice.

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  1. Sujihiki knife, SLD core with Stainless Steel cladding, Nashiji and Kurouchi Finish - Ohishi
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  2. Gyuto knife, Ginsan stainless steel, nashiji finish, D-shaped handle - Ohishi
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  3. Santoku knife, SLD core with stainless steel cladding, Tsuchime Finish - Ohishi
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  4. Nakiri knife, SLD core with stainless steel cladding, Nashiji and Kurouchi Finish - Ohishi
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  5. Honesuki knife, SLD core with stainless steel cladding, Nashiji and Kurouchi Finish - Ohishi
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  6. Santoku knife, SLD core with stainless steel cladding, Nashiji and Kurouchi Finish - Ohishi
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  7. Petty knife, Aogami 2 core with stainless steel cladding, Tsuchime Kurouchi Finish - Ohishi
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  8. Nakiri knife, Aogami 2 core with stainless steel cladding, tsuchime and kurouchi Finish - Ohishi
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  9. Gyuto knife, VG10, damascus finish - Ohishi
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  10. Petty knife, VG10, damascus finish - Ohishi
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  11. Sujihiki knife, VG5 stainless steel, migaki finish - Ohishi - Kitchen Provisions
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  12. Kiritsuke knife, aogami super, ss-clad, kurouchi finish - Ohishi
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  13. Santoku knife, VG10, damascus and tsuchime finish - Ohishi - Kitchen Provisions
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  14. Gyuto knife, VG10, damascus and tsuchime finish - Ohishi
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  15. Santoku knife, VG5 stainless steel, migaki finish - Ohishi
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