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Knives

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15 Item(s)

  1. Hachi 150mm Utility

    150mm - Utility Knife is the most familiar blade in Western kitchens and as such tends to be widely used in many homes; it does allow easy preparation of many ingredients and doubles up beautifully as a small carving and slicing blade. However the utility knife is with its narrow profile tapering to full point is actually designed for the preparation and filleting of fish and small game and thus is referred to as the Fish and Game knife essential in any professional chefs kitchen and reassuringly familiar for home cooks reluctant to venture into the domain of long wide bladed chefs knives.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.

  2. Hachi Nakiri 180mm

    165mm -The Nakiri may for all the world look like a small cleaver but it is an accurate blade, in fact more a precision instrument. Whilst fans of British TV cookery shows may observe chefs confidently applying the Nakiri to a multitude of meat and fish ingredients this would be totally anathema to the Japanese, who reserve these slim fine edge blades for things like getting thin rolls of Daikon which are then minced to absolutely delicate angel hair vermicelli. Home cooks and Japanese chefs use the Nakiri to make powder of various herbs as well as transform onion or garlic with incredible efficiency into fine rings or fabulously even, meltingly small, diced pieces. The rounded tip can be guided with relative ease against the top of the fingers to cut along the ridges of halved fruit and vegetables. Actually this shape truly lends itself to the process of properly cutting an onion from the halving all the way through to following the lines and then mincing. As for tears with an onion, as with all well made Japanese knives, there is no way the user could possibly be reduced tears unless they have allowed the edge to dull after a lot of heavy use. The Nakiri is the easiest blade to 'strop' sharp as the straight profile allows the edge to be swept across the newspaper or leather in one movement. So, regularly sweeping edge on each side on newspaper five to 10 times should keep your Hasegawa nakiri keenly sharp.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.

  3. Hachi Paring (2 sizes)

    This versatile paring knife is ideal for everyday tasks. Designed primarily for use in the hand the classic pointed tip makes easy work of tricky jobs such as removing eyes from potatoes whilst it makes easy work of delicate tasks demanding great accuaracy such as slicing chilli's, peeling small fruits etc. For those who prefer smaller knives this little blade will prove invaluable, whilst for professionals and keen cooks it is a particularly comfortable and easy to use knife for intricate work like fluting, peeling and paring.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

  4. Hachi Santoku 180mm

    Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing - and is the shape of a traditional Japanese chef’s knife. The breadth of the Santoku and its gently curved profile make this an ideal tool for speed cutting against knuckle. This technique provides safe comfortable cutting action ONLY when the fingertips are clawed well away from the edge with the blade resting on knuckle. This most versatile blade makes an ideal main knife for those who cut more fruit and vegetables, with occasional meat and fish preparation.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.

  5. Hasegawa Gyuto (3 sizes)

    180mm, 210mm and 240mm - Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife. Its wide base tapering to an extreme point provides a curved enabling the traditional French roll cutting on the board technique to be performed comfortably. The 180mm is the smallest Gyuto available and is just long enough to fulfil a multitude of home cooking requirements from medium carving and slicing jobs to the prep of most fruit and vegetables. The curved profile facilitates easy roll cutting on the board. The 210mm is the most popular size for both professionals and experienced cooks looking for a blade long enough to cope with most tasks from slicing, dicing & mincing to filleting, carving and chopping. The 240mm length is for those comfortable with a long blade weightier blade and is often the preferred partner of busy chefs.

    SPECIAL NOTES: Handwash Only. Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.

  6. Hasegawa Paring 110mm

    110mm - This exceptionally comfortable small paring knife is ideal for delicate tasks; the classic pointed tip makes easy work of tricky jobs such as removing eyes from potatoes. It is perfect for performing tasks in the hand and is just long enough for prep work on the board. For those who prefer smaller knives this little blade will prove invaluable, whilst for professionals and very keen cooks, it is a must for intricate work. SPECIAL NOTES: Handwash Only. Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.

  7. Hasegawa Slicer (2 Sizes)

    The Sujihiki is a long narrow blade designed for slicing any raw or cooked flesh (meat, poultry, game & fish) with consummate ease. The reduced surface area means that even the most fatty or oily flesh does not stick to the side of the blade. Whether you are preparing see through slices of Carpaccio, carving the Sunday joint or portioning fish this knife will make any flesh cutting task really simple. Stunningly beautiful, scalpel sharp and easy to resharpen, these knives are stainless and very easy to maintain.

  8. Tomohiro 150mm Utility

    150mm - Utility Knife is the most familiar blade in Western kitchens and as such tends to be widely used in many homes; it does allow easy preparation of many ingredients and doubles up beautifully as a small carving and slicing blade. However the utility knife is with its narrow profile tapering to full point is actually designed for the preparation and filleting of fish and small game and thus is referred to as the Fish and Game knife essential in any professional chefs kitchen and reassuringly familiar for home cooks reluctant to venture into the domain of long wide bladed chefs knives.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE..

  9. Tomohiro 165mm Nakiri

    160mm -The Nakiri may for all the world look like a small cleaver but it is an accurate blade, in fact more a precision instrument. Whilst fans of British TV cookery shows may observe chefs confidently applying the Nakiri to a multitude of meat and fish ingredients this would be totally anathema to the Japanese, who reserve these slim fine edge blades for things like getting thin rolls of Daikon which are then minced to absolutely delicate angel hair vermicelli. Home cooks and Japanese chefs use the Nakiri to make powder of various herbs as well as transform onion or garlic with incredible efficiency into fine rings or fabulously even, meltingly small, diced pieces. The rounded tip can be guided with relative ease against the top of the fingers to cut along the ridges of halved fruit and vegetables. Actually this shape truly lends itself to the process of properly cutting an onion from the halving all the way through to following the lines and then mincing. As for tears with an onion, as with all well made Japanese knives, there is no way the user could possibly be reduced tears unless they have allowed the edge to dull after a lot of heavy use. The Nakiri is the easiest blade to 'strop' sharp as the straight profile allows the edge to be swept across the newspaper or leather in one movement. So, regularly sweeping edge on each side on newspaper five to 10 times should keep your Hasegawa nakiri keenly sharp.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.

  10. Tomohiro Boning 165mm

    Tomohiro Boning

  11. Tomohiro Gyuto (3 sizes)

    180mm, 210mm and 240mm - Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife. Its wide base tapering to an extreme point provides a curved enabling the traditional French roll cutting on the board techniqe to be performed comfortably. The 180mm is the smallest Gyuto available and is just long enough to fulfill a multitude of home cooking requirements from medium carving and slicing jobs to the prep of most fruit and vegetables. The curved profile facilitates easy roll cutting on the board. The 210mm is the most popular size for both professionals and experienced cooks looking for a blade long enough to cope with most tasks from slicing, dicing & mincing to filleting, carving and chopping. The 240mm length is for those comfortable with a long blade weightier blade and is often the preferred partner of busy chefs.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.

  12. Tomohiro Paring (2 Sizes)

    110mm - This exceptionally comfortable small paring knife is ideal for delicate tasks; the classic pointed tip makes easy work of tricky jobs such as removing eyes from potatoes. It is perfect for performing tasks in the hand and is just long enough for prep work on the board. For those who prefer smaller knives this little blade will prove invaluable, whilst for professionals and very keen cooks it is a must for intricate work. SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.

  13. Tomohiro Santoku 180mm

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers or for any use other than food preparation. ONLY FOR CULINARY USE.

Set Descending Direction

   

15 Item(s)