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Western Knives

Western Knives

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Items 1 to 20 of 28 total

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  1. Hammer Knives Set of 3 Gyuto 210mm (multipurpose)
    Sale

    Hammer Knives Set of 3

    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 Nakiri knife 160mm for vegetables. 1 x Gyuto knife 210mm for Multipurpose

    Regular Price: £597.00

    Special Price £537.30

  2. Kida 63 Layers Santoku 170mm

    Kida 63 Layers Santoku 170mm
  3. Yasohiso coreless Santoku 180mm

    Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of the 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 is resting on the knuckle. The relatively straight profile and extra width, apart from its multi-function use on raw flesh, makes the Santoku one of the best knives for the preparation of vegetables. From 160mm-180mm lengths are ideal to double up for a multitude of slicing jobs as well chopping functions requiring the extra length. 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.
  4. Hammer Santoku 180mm

    Hammer Santoku 180mm

  5. Tojiro DP VG10 Santoku 170mm

    Tojiro DP VG10 Santoku 170mm
  6. Tojiro DP VG10 Honesuki 150mm

    Note: This price is only for web orders.

  7. 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

  8. 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.
  9. Tojiro DP VG10 Nakiri 165mm

    Tojiro DP VG10 Nakiri 165mm
  10. Senzo Santoku 165mm

    Senzo 33 Layers VG10
  11. 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.

  12. 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.
  13. Miyabi 5000 MCD Gyuto (2 sizes)

    Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife. Its wide base tapering to an extreme point provides a curved enabling the traditional French roll cutting on the board techniqe to be performed comfortably. The 200mm is the most popular size for both professionals and experienced cooks looking for a blade long enough to cope with most tasks from slicing, dicing & mincing to filleting, carving and chopping. The 240mm length is for those comfortable with a long blade weightier blade and is often the preferred partner of busy chefs.

    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. Aka R2 Gyuto (2 Sizes)

    Aka Series R2 Powder Steel Gyuto
  15. Nozomi VG10 Bunka (2 sizes)

    Nozomi VG10 handmade Bunka available in two sizes: 160mm & 190mm
  16. Yasuo 33 Layers Gyuto (2 sizes)

    Made to a JKC custom design. We have contracted the best commercial maker in Seki to produce this range of 33 Layer hammer beaten Damascus blades to suit the needs of the typical Western kitchen which often has users that utilise a more European method to cut – using force rather than edge length. The cold forged blade is tough, hard and easy to look after. At this price point this si the best knife we sell. The sharpening, with the ultra-thin core is very easy and remains so over the many years this knife is designed to be used in a busy kitchen.

  17. Senzo Nakiri 160mm

    Senzo 33 Layers VG10
  18. JKC R2 Cowbone Gyuto 180mm

    Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife. Its wide base tapering to an extreme point provides a curved edge, enabling the traditional French roll cutting on the board technique to be performed comfortably. The 180mm is the smallest Gyuto available and is just long enough to fulfil a multitude of home cooking requirements, from medium carving and slicing jobs to the prep of most fruit and vegetables. The curved profile facilitates easy roll cutting on the board. Medium size length is the most popular size for both professionals and experienced cooks looking for a blade long enough to cope with most tasks from slicing, dicing & mincing to filleting, carving and chopping. Large size length is for those comfortable with a long, weightier blade and is often the preferred choice of busy chefs. 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
  19. Miyabi 5000 MCD Wide Utility 160mm

    160mm - Utility Knife is the most familiar blade in Western kitchens and as such tends to be widely used in many homes; it does allow easy preparation of many ingredients and doubles up beautifully as a small carving and slicing blade. However the utility knife is with its narrow profile tapering to full point is actually designed for the preparation and filleting of fish and small game and thus is referred to as the Fish and Game knife essential in any professional chefs kitchen and reassuringly familiar for home cooks reluctant to venture into the domain of long wide bladed chefs knives.

    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.

Set Descending Direction

   

Items 1 to 20 of 28 total

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