Yanagiba knife cm. 21 Tokyo Series by Icel

The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.

Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.

Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.

Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.

A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.

The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.

Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.

European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.

Essential tools include good quality knives, cutting boards, pots and pans of various sizes, ladles, spatulas, whisks, and bowls. These tools allow you to easily handle most everyday cooking tasks.

It depends on the use: stainless steel is versatile and durable, cast iron retains heat well, aluminum is lightweight and has excellent heat conductivity, while ceramic offers a non-stick surface without chemicals.

Consider the material (stainless steel, aluminum, copper), compatibility with your stovetop, the number of pieces included, and ease of cleaning. A good set should be versatile and long-lasting.

Avoid using metal utensils on non-stick coatings, do not heat pots empty, and clean them with soft sponges. When storing, protect surfaces by stacking pots with cloths or separators to prevent scratches.

It’s important to wash them immediately after use, avoiding harsh detergents especially on delicate materials like wood or ceramic. Some tools are dishwasher safe, while others, like knives and special pots, should be hand washed. Always follow the manufacturer’s instructions.

Replace utensils when they show significant wear, such as deep scratches on non-stick surfaces, broken or deformed parts, or when the material emits unusual odors or substances.

Contact us! We can help you find the right utensil or suggest suitable alternatives for your needs.

ICEL is a Portuguese manufacturer whose history began in the 1940s in a small family workshop in the Ribafria area, near Benedita. Over time, the company greatly expanded its production, evolving from its first handcrafted knives and pocket knives to a broad catalogue for the kitchen, butchery, professional accessories and other cutting applications. One of ICEL's strengths is the breadth of its range. Its kitchen catalogue includes numerous families, from lines designed for everyday professional use to more refined collections differentiated by materials, design and intended use. This makes it possible to choose a knife according to the actual working context rather than adapting a single construction to every requirement. ICEL is therefore particularly interesting for users looking for a European brand with a comprehensive offering covering kitchens, food service, meat processing and accessories. Materials and specifications vary from one series to another, so the choice should always consider the individual collection and not just the brand.

ICEL knives are aimed at both professionals and experienced home users. Chefs, restaurants, delicatessens, butcher shops, food-processing businesses and hospitality schools can find lines designed for frequent use, while kitchen collections with more refined materials and design are also suitable for users wishing to build a complete home knife set. The breadth of the catalogue is especially useful when different tools are required while maintaining a consistent supply source: chef's knives, paring knives, Santoku knives, bread knives, meat knives, cleavers, accessories, storage systems and maintenance tools can all be selected according to operational needs. There is therefore no single ICEL user profile. The advantage of the brand lies in the possibility of choosing a more technical and practical series for intensive work or a collection more focused on aesthetics and the user experience, while retaining a manufacturing approach linked to the Portuguese cutlery tradition.

The ICEL range is very extensive and includes kitchen knives, professional meat-processing knives, cleavers, pocket knives, specialist ranges and numerous accessories. Its kitchen offering includes collections for different levels of use and preparation styles, as well as sets, knife blocks, cases and chef rolls. The range therefore extends well beyond classic chef's knives. Tools are available for vegetables, bread, cheese and other specialist tasks, while the butchery ranges include solutions for boning, trimming and professional meat preparation. The accessories catalogue also includes products for organisation, transport and maintenance. This breadth makes ICEL suitable for users who want to build a knife set around the actual function of each tool. For best results, it is preferable to choose the correct geometry and series for each task rather than use a single knife for very different preparations.

Correct maintenance of an ICEL knife depends on the specific series and materials, but several rules apply to most kitchen blades. Wash the knife promptly after use with a mild detergent, dry it thoroughly and store it so that the edge cannot strike other utensils. Wooden or suitable synthetic cutting boards help slow edge wear, while glass, stone and ceramic surfaces should be avoided. Handles made from natural materials also require greater care around moisture and prolonged immersion. To keep the edge efficient, distinguish between routine edge maintenance and actual sharpening. Honing steels, stones and other systems should be selected according to the knife's steel and geometry. Regular but non-aggressive maintenance helps preserve performance, safety and service life.

Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.

The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.

Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.

Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.