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Knives

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Items 1 to 20 of 85 total

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  1. Aka R2 Gyuto (2 Sizes)

    Aka Series R2 Powder Steel Gyuto
  2. Aka R2 Santoku 180mm

    Aka Series R2 High Speed

  3. Aogami Gyuto (2 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 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.
  4. Aogami 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 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. The Aogami Santoku is particularly evenly balanced and is widely deemed to be one of the most comfortable general purpose blades in its price range and beyond.

    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.
  5. Aogami Sujihiki 240mm

    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. The JKC Aogami Sujihiki will enable newly designated carvers to tackle virtually any roast far more easily than a serrated blade or thicker edged European carver. This supremely comfortable keen blade will not tear the flesh and will contribute towards achieving a defter carving technique. This sujihiki is capable of meeting very delicate and exacting challenges and can be applied to the creation of sashimi and other tasks for which the Yanagiba is usually recommended.

    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.
  6. Aogami Traditional Deba (4 sizes)

    Aogami Traditional Deba (4 sizes)
  7. Aogami Traditional Yanagiba (5 sizes)

    Aogami Traditional Yanagiba (5 sizes)
  8. Artisan Sujihiki (2 sizes)

    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’.
  9. 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.

  10. 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.

  11. Brieto Granton Gyuto (3 sizes)

    Brieto Granton Gyuto (3 sizes)
  12. Glestain Garasuki 190mm

    Glestain Garasuki 190mm
  13. Glestain Offset 180mm

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

    Glestain Sujihiki (7 sizes)
  15. Gold Horn Traditional 180mm Usuba

    64 Layer folded Aogami 180mm Usuba by Onishi with Saya Please note the horn bolster is a natural product and can therefore vary in colour.
  16. Gold Horn Traditional Deba (2 sizes)

    64 Layer folded Aogami Deba by Onishi with Saya Please note the horn bolster is a natural product and can therefore vary in colour.
    £1,029.00
  17. Gold Horn Traditional Yanagiba (2 sizes)

    64 LAyer folded Aogami Yanagiba by Onishi with Saya Please note the horn bolster is a natural product and can therefore vary in colour.
  18. Gold Kitano Set of 3 Nakiri 160mm (for chopping vegetable)
    Sale

    Gold Kitano Set of 3

    Made in a small workshop in the outskirts of Osaka in an area close to Sakai these 3 layer knives have a central core of VG10 No1. A compact range it represents the 4 most popular shapes. These knives are fully roll forged from a thicker blank than our Warikomi Collection (which uses the same steel). Therefore greater pressure was required to achieve a similar eventual thickness. This extra pressure has resulted in a slightly denser blade with a more aligned molecular structure which will stay sharper longer and is equally easy to resharpen. The hardness after final quenching is an outstanding 60:62 HRC. This is a good alternative to our Tamahagane Collection if a Multi-layered Damascus blade is not a priority. The handle is crafted from pakkawood to further enhance the quality and ensure longevity. Knives come in individual boxes. Set Includes: 1 x Utility knife 135mm for utility work. 1 x Nakiri knife 165mm for vegetables. 1 x Gyuto knife 180mm for meat

    Regular Price: £332.00

    Special Price £298.80

  19. Hammer Knives Set of 2 Hammer Knives Set of 2
    Sale

    Hammer Knives Set of 2

    Made in Seki by a small group of nokaji whose skills have been passed down over the course of 3 generations, Hammer Collection blades are amongst the sharpest we sell within their price point and beyond. The bewitchingly intricate beauty of these 33 layers Damascus knives is matched by their effectiveness and unparalleled ease of maintenance. The central core is VG10 which is laminated with 16 layers of soft stainless on each side. The hand hammered surface of the blade fulfils a number of practical functions as well as imbuing an intriguing pattern unique to each maker. By hand hammering the body of the blade's molecules are pushed closer together thus increasing strength and toughness, a much needed addition to these satiny edges tho’ enduring are delicate. The hand hammer process also allows the actual edge to be innately more even thus facilitating easy re-sharpening. Also, the random hollows along the body of the blade act like ‘granton' indentations thus ensuring that ingredients fall away more easily. The knives of the Hammer Collection hold a very special significance to JKC as they are the perfect tool to demonstrate the edge maintenance technique we call stropping. The inevitable disbelief of customers upon hearing that blades can be made and kept considerably keener by brushing the edge on a newspaper is easily dissolved, as nearly all our knives can easily be transformed into utter sharpness this way. Due to the ultra thinness of the central core, and exceptional qualities innate within these very special traditionally made blades the edge can be taken from resisting tomato skin backwards and forwards to absolutely silky cutting action within under 30 seconds of stropping on newspaper. Handles are D shaped and comprised of luxurious and enduring red sandalwood, with black lacquered collars. Knives come in individual boxes. Set Includes: 1 x Utility knife 150mm for utility work. 1 x Santoku knife 180mm for Multipurpose

    Regular Price: £378.00

    Special Price £340.00

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Items 1 to 20 of 85 total

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