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Western Knives

Western Knives

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19 Item(s)

  1. Tojiro DP VG10 Santoku 170mm

    Tojiro DP VG10 Santoku 170mm
  2. Masakage Koishi Santoku 170mm

    This product doesn't have any chefs discounts available.
  3. 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.
  4. 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).

  5. Tojiro DP Hammered Santoku 170mm

    Tojiro DP Hammered Santoku 170mm
  6. Tojiro DP VG10 Gyuto (5 sizes)

    Tojiro DP VG10 Gyuto (5 sizes)
  7. Masakage Koishi Gyuto (3 sizes)

    This product doesn't have any chefs discounts available.
  8. 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.
  9. 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).

  10. Aka R2 Gyuto (2 Sizes)

    Aka Series R2 Powder Steel Gyuto
  11. Chromax Santoku 170mm

    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.
  12. 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.

  13. Artisan Santoku 180mm

    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 the 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 pricing. 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. Kunio Gyuto 180mm

    Kunio Gyuto 180mm
  15. Suzuki Gin Santoku 180mm

    Suzuki Gin Santoku 180mm
  16. Tojiro DP Hammered Gyuto (3 sizes)

    Tojiro DP Hammered Gyuto
  17. Toshiyuki Gyuto (2 sizes)

    Toshiyuki Gyuto (2 sizes)
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19 Item(s)