0item(s)

You have no items in your shopping cart.

Product was successfully added to your shopping cart.

Knives

Knives

Set Ascending Direction

   

Items 1 to 20 of 44 total

  1. 1
  2. 2
  3. 3
  1. 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
  2. Suisin Special Inox Utility 150mm

    Suisin Special Inox Utility

  3. Suisin Special Inox Sanktoku 180mm

    Suisin Special Inox Sanktoku

  4. Suisin Special Inox Gyuto (2 sizes)

    Suisin Special Inox Gyuto

  5. Suisin Inox Utility (2 sizes)

    150mm - Utility Knife is the most familiar blade in Western kitchens and as such tends to be widely used in many homes; it does allow easy preparation of many ingredients and doubles up beautifully as a small carving and slicing blade. However the utility knife is with its narrow profile tapering to full point is actually designed for the preparation and filleting of fish and small game and thus is referred to as the Fish and Game knife essential in any professional chefs kitchen and reassuringly familiar for home cooks reluctant to venture into the domain of long wide bladed chefs knives.

    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.

    £79.00
  6. 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.

  7. Suisin Inox Paring 80mm

    80/120mm - This exceptionally comfortable small paring knife is ideal for delicate tasks; the classic pointed tip makes easy work of tricky jobs such as removing eyes from potatoes. It is perfect for performing tasks in the hand and is just long enough for prep work on the board. For those who prefer smaller knives this little blade will prove invaluable, whilst for professionals and very keen cooks it is a must for intricate work.

    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.

    £74.00
  8. Suisin Inox Gyuto (4 sizes)

    180mm, 210mm, 240mm and 270mm - 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 enabling the traditional French roll cutting on the board techniqe to be performed comfortably. The 180mm is the smallest Gyuto available and is just long enough to fulfill 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. The 210mm 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. The 240mm/270mm length is for those comfortable with a long blade weightier blade and is often the preferred partner of busy 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 or for any use other than food preparation. ONLY FOR CULINARY USE.

  9. Shoku Slicer (2 Sizes)

    Shoku Gyuto (4 Sizes)
  10. Shoku Santoku 170mm

    Shoku Santoku 170mm
  11. Shoku Nakiri 160mm

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

    Shoku Gyuto (4 Sizes)
  13. New Tradition Usuba (3 sizes)

    New Tradition Usuba with Saya
  14. Nashiji Utility 120mm

    Nashiji Utility 120mm
  15. Nagomi 33 Utility 150mm

    Nagomi 33 Layers molybdeum and vanadium steel
  16. Nagomi 33 Slicer 250mm

    Nagomi 33 Layers molybdeum and vanadium steel
  17. Nagomi 33 Santoku 165mm

    Nagomi 33 Layers molybdeum and vanadium steel
  18. Nagomi 33 Paring 100mm

    Nagomi 33 Layers VG10
  19. Nagomi 33 Gyuto 210mm

    Nagomi 33 Layers molybdeum and vanadium steel
  20. Nagomi 33 Bread 230mm

    Nagomi 33 Layers molybdeum and vanadium steel
Set Ascending Direction

   

Items 1 to 20 of 44 total

  1. 1
  2. 2
  3. 3