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Knives

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Items 1 to 20 of 46 total

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  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Brieto Granton Gyuto (3 sizes)

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

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

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

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

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

    Brieto Granton Utility (2 sizes)
  12. 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.
  13. Glestain Garasuki 190mm

    Glestain Garasuki 190mm
  14. Glestain Gyuto (4 sizes)

    Glestain Gyuto (4 sizes)
  15. Glestain Honesuki 150mm

    Glestain Honesuki 150mm
  16. Glestain Offset 180mm

    Glestain Offset 180mm
  17. Glestain Sujihiki (7 sizes)

    Glestain Sujihiki (7 sizes)
  18. Glestain Utility (2 sizes)

    Glestain Utility (2 sizes)
  19. JKC AUS10 Boning 165mm

    JKC AUS10 Boning 165mm
  20. JKC Sushi Kodeba 100mm

    A Kodeba is the slimmer, daintier and easier to use version of a Deba. This knife is designed for most general tasks in the kitchen where a smaller size is preferred. It is a lot easier to use as the blade does not travel with the chamfer and the blade can be used with a lot more control by the those not familiar with the techniques of using single sided knives. It is wonderful for any task that requires a traditional rolling cut action like slicing any firm fruit or vegetable as well as chopping herbs etc. where a small, slim knife presents the danger of cutting oneself as the knife moves above the knuckle before the downward stroke. With its razor sharp, High Carbon layered with soft stainless steel, blade this knife will tackle most jobs with consummate ease. Indeed with its brothers the Kodeba, Usuba and Santoku it is the favourite of the Japanese housewife as well as 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 etc. Designed specifically for food preparation, FOR CULINARY USE ONLY

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Items 1 to 20 of 46 total

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