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Knives

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18 Item(s)

  1. Aogami Azumagata 150mm

    Nakiri is the definitive Japanese shape for the preparation of vegetables. We discovered this particular version of Nakiri in a knife collectors shop in Sakai City, an example which turned out to be a 200 year old antique, which we asked our workshop to replicate. The exact name for this particular type of Nakiri is ‘Azumugata’. Whether slicing the softest tomatoes, dicing the hardest Swedes or mincing ginger to the consistency of a smooth pulp this blade will transform any culinary chore into a ‘Zen’ experience. What differentiates the Azumugata from the Nakiri is its slightly curved profile enabling gentle roll cutting which is extremely awkward when using the straight profile edge of the classic Nakiri. The JKC Aogami Azumagata makes the prep of fruit and vegetables such a pleasure it is hard to resist the temptation to slice, chop, dice and mince everything in sight so be prepared to consume more of the healthy stuff!

    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.

    PLEASE NOTE: Handle wood may vary while the red Bubinga wood is being discontinued and replaced with Walnut wood. Please contact us if you have questions about this.
  2. Artisan Nakiri 165mm

    These very classically European style knives have a cutting action which only the Japanese can create. They are totally hand made in Shikoku, laminating high speed steel so they do ‘seem to float in the hand and slice as if by magic’. This performance powdered steel core Chef's knife may become your favorite on the cutting board. It can rock, chop, slice + dice with few equals and has the length for almost any task. A lifetime investment in excellence.
  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 Granton Nakiri 160mm

    Brieto Granton Nakiri 160mm
  5. Hammer Nakiri 160mm

    Hammer Nakiri 160mm

  6. Hasegawa Nakiri 160mm

    160mm -The Nakiri may for all the world look like a small cleaver but it is an accurate blade, in fact, more a precision instrument. Whilst fans of British TV cookery shows 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 slim fine edge blades for things like getting thin rolls of Daikon which are then minced to absolutely delicate angel hair vermicelli. Home cooks and Japanese chefs 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. The rounded tip can be guided with relative ease against the top of the fingers to cut along the ridges of halved fruit and vegetables. 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. 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. The Nakiri is the easiest blade to 'strop' sharp as the straight profile allows the edge to be swept across the newspaper or leather in one movement. So, regularly sweeping edge on each side on newspaper five to 10 times should keep your Hasegawa nakiri keenly sharp.

    SPECIAL NOTES: Handwash 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.

  7. 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.

  8. Kida 63 Layers Nakiri 165mm

    Kida 63 Layers Nakiri 165mm
  9. Kyocera Ceramic Nakiri 150mm

    Kyocera Ceramic Nakiri 150mm NOTE: Avoid twisting, dropping and hand wash only.
  10. Miyabi 5000 MCD Nakiri 170mm

    Miyabi 5000 MCD Nakiri 170mm Miyabi 5000MCD Nakiri, or Japanese vegetable knife, with a 17cm blade. MC63 steel core - 101 total layers CRYODUR ice-hardened blade Honbazuke hand-honed edge Masur Birch D-shaped handle Mosaic pin in handle MIYABI logo end cap For best results wash by hand Made by MIYABI in Seki, Japan
  11. Nashiji Nakiri 165mm

    Nashiji Nakiri 165mm
  12. Saji Craft Nakiri 180mm

    This style is called 'Nakiri' and is basically a duel edged version of the usuba, which translates as 'thin edge', so whilst it may appear to be a cleaver, it is actually a precision instrument designed to meet the challenges of finely mincing onions or transforming chives into a light powder. The Nakiri has proved enormously popular with Western chefs and helps fulfil tasks from slicing tomatoes to creating transparent cuts of cucumber. It is the definitive shape for those who prepare vegetables regularly. With practice the abilities of this style of blade are unsurpassed. The wide blade makes any kind of 'slice' or 'push/pull cut' technique on layered food, such as onion or cabbage especially efficient. 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
  13. Shoku Nakiri 160mm

    Shoku Nakiri 160mm
  14. Sirou Kamo Nakiri 165mm

    Sirou Kamo Nakiri 165mm 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. Tamahagane Nakiri (Fruit & Vegetable Knife)

    Usuba – translates as thin (usu) edge (ba). When this shape is ground and sharpened from both sides, like the one in this collection, it is often called Nakiri. It 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 a 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! Stunningly beautiful, scalpel sharp and easy to resharpen, these knives are stainless and very easy to maintain. The 35 layers not only make these blades aesthetically appealing but add immense strength thus facilitating a thinner, yet stronger, and therefore sharper blade. The central core of the 35 layer JKC Tamahagane Damascus steel is a High Carbon Super Steel known as VG10. This High Carbon Super Steel has the highest recommendations in the production of knives by authorities such as the British Steel Confederation and the Solingen Institute of Steel. The JKC 35 Layer Tamahagane Collection blades have all been hardened to an outstanding 60:62 HRC and with the inclusion of Cobalt in the alloy are easier to maintain than most Stainless High Carbon or other VG10 blades. The ergonomic traditional handles are composed of Ebony black Pakkawood, a laminated hard wood with silicon injection, which is reserved for only the finest knives and secured to the tang by three steel rivets for ultimate durability.

    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 etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

  16. Tojiro DP Hammered Nakiri 165mm

    Tojiro DP Hammered Nakiri 165mm
  17. Tojiro DP VG10 Nakiri 165mm

    Tojiro DP VG10 Nakiri 165mm
  18. Yasohiso coreless Nakiri 165mm

    Yasohiso coreless Nakiri 165mm
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18 Item(s)