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Knives

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Items 1 to 20 of 34 total

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  1. Yasuo 33 Layers Set of 3 Yasuo 33 Layers Set of 3
    New

    Yasuo 33 Layers Set of 3

    Made to a JKC custom design. We have contracted the best commercial maker in Seki to produce this range of 33 Layer hammer beaten Damascus blades to suit the needs of the typical Western kitchen which often has users that utilise a more European method to cut – using force rather than edge length. The cold forged blade is tough, hard and easy to look after. At this price point this si the best knife we sell. The sharpening, with the ultra-thin core is very easy and remains so over the many years this knife is designed to be used in a busy kitchen.

    Set Include: 1x Yasuo Utility 135mm 1x Yasuo Gyuto 180mm 1x Yasuo Sujihiki 240mm
  2. Yasuo 33 Layers Set of 2 Yasuo 33 Layers Set of 2
    New

    Yasuo 33 Layers Set of 2

    Made to a JKC custom design. We have contracted the best commercial maker in Seki to produce this range of 33 Layer hammer beaten Damascus blades to suit the needs of the typical Western kitchen which often has users that utilise a more European method to cut – using force rather than edge length. The cold forged blade is tough, hard and easy to look after. At this price point this si the best knife we sell. The sharpening, with the ultra-thin core is very easy and remains so over the many years this knife is designed to be used in a busy kitchen.

    Set Include: 1x Yasuo Utility 135mm 1x Yasuo Gyuto 180mm
  3. Yasuo 33 Layers Santoku 165mm

    Made to a JKC custom design. We have contracted the best commercial maker in Seki to produce this range of 33 Layer hammer beaten Damascus blades to suit the needs of the typical Western kitchen which often has users that utilise a more European method to cut – using force rather than edge length. The cold forged blade is tough, hard and easy to look after . At this price point this si the best knife we sell. The sharpening, with the ultra-thin core is very easy and remains so over the many years this knife is designed to be used in a busy kitchen.

  4. Tuschime Gift Set of 3 Knives

    This 3 piece set is forged from a high quality (M/V) stainless steel that is very sharp and easy to resaharpen on the KC 100 Water Wheel sharpener. The knives are made by a commercial knife maker in Japan that only supplies large retailers and Department stores in Japan. |Is made by a very modern factory that uses robots and automated processes to achieve exacting standards expected by Japanese consumers and will compare to any Western made resharpenknife at even twice the price. The Tsuchime finish reduces the adhesion of sticky foods by breaking the vacuum between a smooth surface of the blade and the food being cut. Fantastic value. Knives Sizes: Small Deba: 120mm Santoku: 170mm Nakiri: 170mm
  5. Toshiyuki Gyuto (2 sizes)

    Toshiyuki Gyuto (2 sizes)
  6. Tojiro DP VG10 Santoku 170mm

    Tojiro DP VG10 Santoku 170mm
  7. Tojiro DP VG10 Nakiri 165mm

    Tojiro DP VG10 Nakiri 165mm
  8. Tojiro DP Hammered Santoku 170mm

    Tojiro DP Hammered Santoku 170mm
  9. Tojiro DP Hammered Nakiri 165mm

    Tojiro DP Hammered Nakiri 165mm
  10. Tojiro DP Hammered Gyuto (3 sizes)

    Tojiro DP Hammered Gyuto
  11. Tamahagane Nakiri (Fruit & Vegetable Knife)

    Usuba – translates as thin (usu) edge (ba). When this shape is ground and sharpened from both sides, like the one in this collection, it is often called Nakiri. It is the definitive Japanese shape for the preparation of vegetables. Whether slicing the softest tomatoes, dicing the hardest swede or mincing ginger to the consistency of a smooth pulp this blade will transform a chore into a ‘Zen’ experience. The very straight edge profile with its flat front means that when chopping round layered vegetables like onions the resulting cut pieces are all the same size and will melt evenly during cooking. Be prepared for an increased amount of vegetables in your diet when using this knife as preparation becomes such a pleasure that it is difficult to stop slicing, chopping, dicing and mincing any vegetable you can get a hold of! Stunningly beautiful, scalpel sharp and easy to resharpen, these knives are stainless and very easy to maintain. The 35 layers not only make these blades aesthetically appealing but add immense strength thus facilitating a thinner, yet stronger, and therefore sharper blade. The central core of the 35 layer JKC Tamahagane Damascus steel is a High Carbon Super Steel known as VG10. This High Carbon Super Steel has the highest recommendations in the production of knives by authorities such as the British Steel Confederation and the Solingen Institute of Steel. The JKC 35 Layer Tamahagane Collection blades have all been hardened to an outstanding 60:62 HRC and with the inclusion of Cobalt in the alloy are easier to maintain than most Stainless High Carbon or other VG10 blades. The ergonomic traditional handles are composed of Ebony black Pakkawood, a laminated hard wood with silicon injection, which is reserved for only the finest knives and secured to the tang by three steel rivets for ultimate durability.

    SPECIAL NOTES: Hand wash 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 etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

  12. Shoku Santoku 170mm

    Shoku Santoku 170mm
  13. Shoku Nakiri 160mm

    Shoku Nakiri 160mm
  14. Shoku Gyuto (4 Sizes)

    Shoku Gyuto (4 Sizes)
  15. Saji Craft Nakiri 180mm

    This style is called 'Nakiri' and is basically a duel edged version of the usuba, which translates as 'thin edge', so whilst it may appear to be a cleaver, it is actually a precision instrument designed to meet the challenges of finely mincing onions or transforming chives into a light powder. The Nakiri has proved enormously popular with Western chefs and helps fulfil tasks from slicing tomatoes to creating transparent cuts of cucumber. It is the definitive shape for those who prepare vegetables regularly. With practice the abilities of this style of blade are unsurpassed. The wide blade makes any kind of 'slice' or 'push/pull cut' technique on layered food, such as onion or cabbage especially efficient. SPECIAL NOTES: Hand wash 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. Includes: One Free Sharpening
  16. Nozomi VG10 Santoku 180mm

    Nozomi VG10 handmade Santoku 180mm
  17. Nozomi VG10 Nakiri 160mm

    Nozomi VG10 handmade Naikiri 160mm
  18. Nozomi VG10 Gyuto (3 sizes)

    Nozomi VG10 handmade gyuto available in three sizes: 180mm, 210mm and 240mm
  19. Nozomi VG10 Bunka (2 sizes)

    Nozomi VG10 handmade Bunka available in two sizes: 160mm & 190mm
  20. Nashiji Santoku 165mm

    Nashiji Santoku 165mm
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