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Western Knives

Western Knives

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Items 1 to 20 of 37 total

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  1. Tojiro DP VG10 Slicer (3 sizes)

    Tojiro DP VG10 Slicer (3 sizes)
  2. 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.

  3. Oka Super Aogami Slicer (2 sizes)

    Oka Super Aogami Slicer

  4. 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.
  5. Tojiro DP VG10 Boning 150mm

    Tojiro DP VG10 Boning 150mm
  6. Miyabi Isshin Slicer 210mm

    Miyabi Isshin Slicer

  7. 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.

  8. Aka R2 Santoku 180mm

    Aka Series R2 High Speed

  9. 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

  10. Tojiro DP VG10 Honesuki 150mm

    Note: This price is only for web orders.

  11. Miyabi Isshin Utility (2 sizes)

    Miyabi Isshin Utility

    £29.00
  12. Seki SG2 Utility 150mm

    Seki SG2 Utility 150mm
  13. 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.

  14. JKC Super Aogami Santoku 175mm

    Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing - and is the shape of a traditional Japanese chef’s knife. The breadth of the Santoku and its gently curved profile make this an ideal tool for speed cutting against knuckle. This technique provides safe comfortable cutting action ONLY when the fingertips are clawed well away from the edge with the blade resting on knuckle. This most versatile blade makes an ideal main knife for those who cut more fruit and vegetables, with occasional meat and fish preparation.

    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.

    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).

  15. Toshiyuki Utility 130mm

    Toshiyuki Utility 130mm
  16. JKC Super Aogami Utility (2 Sizes)

    The 120mm/150mm Utility/Paring are very familiar shapes and sizes in most kitchens and thus amongst the most heavily used blades in domestic kitchens. It is comfortable for those who are disconcerted by large blades. With its very sharp edge, narrow profile and manageable length this knife is actually designed for the preparation of fish & game as well as gentle shinning and skinning 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 etc. Designed specifically for food preparation, FOR CULINARY USE ONLY. 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).

  17. 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.
  18. JKC Super Aogami Gyuto (3 sizes)

    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).

  19. JKC AUS10 Boning 165mm

    JKC AUS10 Boning 165mm
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Items 1 to 20 of 37 total

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