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Knives

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20 Item(s)

  1. Suisin Special Inox Gyuto (2 sizes)

    Suisin Special Inox Gyuto

  2. 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.

  3. Shoku Slicer (2 Sizes)

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

    Shoku Santoku 170mm
  5. Shoku Nakiri 160mm

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

    Shoku Gyuto (4 Sizes)
  7. Nashiji Santoku 165mm

    Nashiji Santoku 165mm
  8. Nashiji Nakiri 165mm

    Nashiji Nakiri 165mm
  9. Miyabi Isshin Santoku 170mm

    Miyabi Isshin Santoku

  10. Misono Handmade Santoku (3 Sizes)

    Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting against the knuckle with speed – this technique provides safe comfortable cutting action only when the fingertips are clawed well away from the edge with the blade resting on the knuckle. The relatively straight profile and extra width, apart from multi function use on raw flesh, makes this a great choice as the primary blade for those who prepare mostly vegetables. This perfectly balanced knife will float through any task. Particularly well suited to a more horizontal or slicing action to cut as opposed the more classic French techique of roll cutting on a board. This slim, lighter (than its Santoku brother) blade makes a wonderfully impressive SMALL carving knife. Ideal for creating awe inspiringly wafer thin slices from your Sunday joint or equally elegant cuts from fish and cold meats. Like any Artisan knife it also capable of tackling the hardest vegetables like celeriac and swede with consummate ease. If you keep your edge lovely and silky there is no reason why this relatively narrow blade should not meet many domestic fish challenges like slicing, light filleting etc with ease.

    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.

  11. Misono Handmade Gyuto (3 sizes)

    This slimmer (than its Santoku brother) 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. The curved edge profile facilitates easier rolling action than most Santoku’s when cutting vegetables – with the revolutionary design of the Santoku in this collection this may no longer be an issue. The major difference in this collection between the two shapes is the blade width. The Gyuto is narrower making it able to cope with fatty, starchy, oily or any other foods that have a tendency to stick to the side of the blade. 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 etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

  12. JKC Sushi Santoku 170mm

    Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting against the knuckle with speed – this technique provides safe comfortable cutting action only when the fingertips are clawed well away from the edge with the blade resting on the knuckle. The gently curved profile and extra width of the Warikome Santoku, makes this a fabulous decision for those wanting a blade capable of fulfilling the functions of both the Gyuto and the Nakiri whilst also giving exceptional comfort and being a little shorter and thus not so intimidating for those wanting to move on from short slim utility blades. This perfectly balanced knife will float through any task.

    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.

  13. JKC Sushi Nakiri 170mm

    The Nakiri may for all the world look like a small cleaver but it is a far more accurate blade, in fact more a precision instrument. Whilst fans of British TV cookery may observe chefs confidently applying the Nakiri to a multitude of meat and fish ingredients this would be totally anathema to the Japanese who reserve these thin fine edge blades for things like getting thin rolls of Daikon which are then minced to absolutely delicate angel hair vermicelli. Japanese chefs and home cooks use the Nakiri to make powder of various herbs as well as transform onion or garlic with incredible efficiency into fine rings or fabulously even, meltingly small, diced pieces. Actually this shape truly lends itself to the process of properly cutting an onion from the halving all the way through to following the lines and then mincing. The rounded tip can be guided with relative safety against the finger tips to cut along ridges of halved fruit or vegetable; and as for tears with an onion, as with all well made Japanese knives, there is no way the user could possibly be reduced tears unless they have allowed the edge to dull after a lot of heavy use without the requisite polishing.

    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.

  14. Brieto Granton Slicer (3 sizes)

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

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

    Brieto Granton Nakiri 160mm
  17. Brieto Granton Gyuto (3 sizes)

    Brieto Granton Gyuto (3 sizes)
  18. Brieto 3 Layers Santoku (2 sizes)

    Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting against the knuckle with speed – this technique provides safe comfortable cutting action only when the fingertips are clawed well away from the edge with the blade resting on the knuckle. The relatively straight profile and extra width, apart from multi function use on raw flesh, makes this a great choice as the primary blade for those who prepare mostly vegetables. This perfectly balanced knife will float through any task. Particularly well suited to a more horizontal or slicing action to cut rather than rolling the blade on a board.

    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.

  19. 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.

  20. 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.

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20 Item(s)