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Knives

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Items 1 to 20 of 65 total

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  1. Aka R2 Gyuto (2 Sizes)

    Aka Series R2 Powder Steel Gyuto
  2. Aka R2 Santoku 180mm

    Aka Series R2 High Speed

  3. Brieto 3 Layers Gyuto (4 sizes)

    This slimmer blade is called Gyuto – meaning cow sword. It is designed to make light work of slicing, dicing and filleting raw meat and fish. It is the Japanese adaptation of the classic French cooks knife. This familiiar looking blade represents optimal versatility as it tapers from broad base to narrow point allowing efficient contact cutting, slicing and ocasional carving. If you require the knife to cut more raw / cooked flesh (meat or fish) than vegetables and want to double it up for occasional carving or only use / prefer a classic western style shape, then the Gyuto is ideal.

    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.

  4. Brieto 3 Layers Honesuki 150mm

    Brieto Triple Layer Boning Knife is laminated western style knife.With the very straight edge profile and pointed sharp tip, it makes boning both meat and poultry very easy. The rigid blade allows sliding or shinning along the bone not only far safer but permits cutting the flesh right next to the bone. This blade is thicker and slightly heavier than most other Japanese shapes giving the knife the strength and toughness required of a good boning blade. Like all boning knives it is not intended for chopping or cutting through bones but removing the flesh off the bone or carcass. Once you get used to the different profile you will never use any other shape when boning any meat, poultry or game. Some of the most esteemed and busy chefs for whom meat preparation is the backbone of their menu.

    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.

  5. Brieto 3 layers Nakiri (2 sizes)

    Nakiri – This 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 any culinary 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!

    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.

  6. Brieto 3 Layers Slicer (2 sizes)

    The Sujihiki is a long narrow blade designed for slicing 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 transparent slices of Carpaccio, carving the Sunday roast or portioning fish or meat this blade will transform these tricky challenges into satisfyingly pleasurable rituals.

    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.

  7. Brieto 3 Layers Utility (2 sizes)

    The utility Knife is present in just about everyone’s knife collection.This universally familiar blade can be employed as a mini carving and slicing knife; with its slim base tapering to an extreme point it makes a fantastic tool for tackling poultry and game as well as making a very effective small fish filleting knife and a great quick sandwich maker.

    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.

  8. Brieto Granton Gyuto (3 sizes)

    Brieto Granton Gyuto (3 sizes)
  9. Brieto Granton Honesuki 150mm

    Brieto Granton Honesuki 150mm
  10. Brieto Granton Nakiri 160mm

    Brieto Granton Nakiri 160mm
  11. Brieto Granton Santoku 175mm

    Brieto Granton Santoku 175mm
  12. Brieto Granton Slicer (3 sizes)

    Brieto Granton Slicer (3 sizes)
  13. Brieto Granton Utility (2 sizes)

    Brieto Granton Utility (2 sizes)
  14. Chromax Santoku 170mm

    NOTE: These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section). These knives are very easy to sharpen on a KC100 Water Wheel, a diamond steel or a 1000 grit whetstone.
  15. High Carbon Knives set of 2

    These ultra sharp knives are forged from a High Carbon Steel. This steel assures the sharpness of the knife is surgical whilst being consummately easy to resharpen. They have been especially made for us by a long established factory in Seki city that produces a very quality knife for department stores and chain stores in Japan. These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section). These knives are very easy to sharpen on a KC100 Water Wheel, a diamond steel or a 1000 grit whetstone.
  16. JKC R2 Cowbone Bunka 180mm

    JKC R2 Cowbone Bunka 180mm
  17. JKC R2 Cowbone Gyuto 180mm

    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 edge, 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. Medium size length 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. Large size length is for those comfortable with a long, weightier blade and is often the preferred choice of busy chefs. 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
  18. JKC R2 Cowbone Slicer (2 sizes)

    A slicing knife for consummate preparation of boneless fish, meat & game and the perfect carving blade. The length and weight make this an essential tool for any professional or passionate cook who works with flesh. The 240mm length is for those comfortable with a long, weightier blade and is often the preferred partner of busy chefs. 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.
  19. JKC R2 Cowbone Utility (2 sizes)

    This small versatile knife is ideal for everyday tasks and is commonly the most used knife in domestic kitchens. The pointed tip makes easy work of tricky jobs such as removing eyes from potatoes, whilst the length is just long enough for everyday slicing, dicing and peeling jobs. It is designed for performing tasks in the hands as well as for prep work on the board. For those who prefer smaller knives this little blade will prove invaluable, whilst for professionals and keen cooks it is a must for intricate work like fluting, peeling and paring. 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

  20. JKC R2 Ironwood Paring 90mm

    This versatile paring knife size is ideal for everyday tasks. Designed primarily for use in the hand the classical pointed tip makes easy work of tricky jobs such as removing eyes from potatoes. For those who prefer smaller knives this little blade will prove invaluable, whilst for professionals and keen cooks it is a must for intricate work like fluting, peeling and paring. 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

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Items 1 to 20 of 65 total

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