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Knives

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9 Item(s)

  1. Suisin Inox Sujihiki (3 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. The Granton dimples just make this even more efficient. If Smoked Salmon, Ham on the bone and other ‘sticky flesh’ are your prime tasks then this is your best solution at this price range. This Suisin Inox Western Style Sujihiki measures 240/270/300mm on the blade. Suisin Inox are made by a combination of INOX carbon steel with an addition of Molybdenum and Chromium. The result are knives that are both rust resistant and can hold an exceptionally sharp edge. We really like these knives and they make a great introduction to Japanese knives for those just beginning to explore them. The knives are hand finished which gives them extreme sharpness out of the box.

    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. Shoku Slicer (2 Sizes)

    Shoku Gyuto (4 Sizes)
  3. Shoku Gyuto (4 Sizes)

    Shoku Gyuto (4 Sizes)
  4. Saji Craft Sujihiki 270mm

    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 want transparent slices of Carpaccio, to glide through carving the Sunday roast or to portion 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 etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.
  5. JKC Sushi Yanagiba 270mm

    Yanagiba translates to Willow Leaf. This is the most popular shape of knife used in sushi restaurants the world over. This classic Japanese single sided knife is unsurpassed at cutting the finest slices of food. Generally used for filleting fish this knife makes a wonderful carving blade for wafer thin slices of meat. With its one-sided edge this traditional Japanese knife is designed to cut very fine slices without affecting the shape of any food being cut. If preparing sushi or sashimi is your objective then there is no finer blade, it will slice through the crispest Nori sheet with intense delicacy and slice through the flakiest fish without disturbing the grain pattern. The narrow blade glides through the most difficult to cut food as if it were butter. The sharpness allows the user to work at extreme speed and still have absolute control. It is the perfect length for carving large pieces of meat as well as producing the finest slices of smoked salmon.

    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.

  6. JKC Sushi Yanagiba 240mm

    Yanagiba translates to Willow Leaf. This is the most popular shape of knife used in sushi restaurants the world over. This classic Japanese single sided knife is unsurpassed at cutting the finest slices of food. Generally used for filleting fish this knife makes a wonderful carving blade for wafer thin slices of meat. With its one-sided edge this traditional Japanese knife is designed to cut very fine slices without affecting the shape of any food being cut. If preparing sushi or sashimi is your objective then there is no finer blade, it will slice through the crispest Nori sheet with intense delicacy and slice through the flakiest fish without disturbing the grain pattern. The narrow blade glides through the most difficult to cut food as if it were butter. The sharpness allows the user to work at extreme speed and still have absolute control. It is the perfect length for carving large pieces of meat as well as producing the finest slices of smoked salmon.

    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.

  7. JKC Sushi Yanagiba 210mm

    Yanagiba translates to Willow Leaf. This is the most popular shape of knife used in sushi restaurants the world over. This classic Japanese single sided knife is unsurpassed at cutting the finest slices of food. Generally used for filleting fish this knife makes a wonderful carving blade for wafer thin slices of meat. With its one-sided edge this traditional Japanese knife is designed to cut very fine slices without affecting the shape of any food being cut. If preparing sushi or sashimi is your objective then there is no finer blade, it will slice through the crispest Nori sheet with intense delicacy and slice through the flakiest fish without disturbing the grain pattern. The narrow blade glides through the most difficult to cut food as if it were butter. The sharpness allows the user to work at extreme speed and still have absolute control. It is the perfect length for carving large pieces of meat as well as producing the finest slices of smoked salmon.

    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.

  8. Glestain Sujihiki (7 sizes)

    Glestain Sujihiki (7 sizes)
  9. Glestain Gyuto (4 sizes)

    Glestain Gyuto (4 sizes)
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9 Item(s)