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Knives

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5 Item(s)

  1. Brieto Granton Santoku 175mm

    Brieto Granton Santoku 175mm
  2. Misono Handmade Santoku (3 Sizes)

    Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting against the knuckle with speed – this technique provides safe comfortable cutting action only when the fingertips are clawed well away from the edge with the blade resting on the knuckle. The relatively straight profile and extra width, apart from multi function use on raw flesh, makes this a great choice as the primary blade for those who prepare mostly vegetables. This perfectly balanced knife will float through any task. Particularly well suited to a more horizontal or slicing action to cut as opposed the more classic French techique of roll cutting on a board. This slim, lighter (than its Santoku brother) blade makes a wonderfully impressive SMALL carving knife. Ideal for creating awe inspiringly wafer thin slices from your Sunday joint or equally elegant cuts from fish and cold meats. Like any Artisan knife it also capable of tackling the hardest vegetables like celeriac and swede with consummate ease. If you keep your edge lovely and silky there is no reason why this relatively narrow blade should not meet many domestic fish challenges like slicing, light filleting etc with ease.

    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.

  3. Miyabi 5000MCD 67 Bread 240mm

    Cut bread, rolls and cakes easily and safely with this long Miyabi bread knife. The knife undergoes a special process during manufacture, which makes the blade flexible. The quality of the materials used in the manufacture ensures a long life of this knife. With its 24 cm length, the serrated blade of the Miyabi bread knife features a high grade MC66 steel core, encapsulated in a total of 132 layers of damask steel. This ensures stability and, at the same time, gives the blade an extraordinary appearance, since the multiple layers produce a distinctive floral pattern, unique to each knife. The blade hardens in a special process, reaching a hardness of about 66 rockwell. The handle of the knife is made of high quality wood with a nice black ash colour, which gives it a beautiful contrast with the blade. Its D shape provides ample control when cutting and avoids fatigue under prolonged use. You can cut large volumes of bread effortlessly and accurately with this 24 cm long kitchen knife from the Miyabi 5000MCD 67 series. Resistant to corrosion Blade made with 133 layers of steel and a Microcarbide core to achieve a hardness of up to 66 Rockwell The blade has the serrated edge, which simplifies the cutting of bread Traditional D-shaped handle made of black ash wood. Beautiful damask pattern
  4. Shoku Santoku 170mm

    Shoku Santoku 170mm
  5. Suisin Special Inox Sanktoku 180mm

    Suisin Special Inox Sanktoku

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5 Item(s)