0item(s)

You have no items in your shopping cart.

Product was successfully added to your shopping cart.

Western Knives

Western Knives

Set Descending Direction

   

11 Item(s)

  1. 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.
  2. Suzaku Limited Edition (Set of 4) Suzaku Limited Edition (Set of 4)
    New

    Suzaku Limited Edition (Set of 4)

    We will set up a triumph and welcome 10 years to commemorate this year. By applying the technology developed when launching various series, it is decided to announce a limited series that will be a concept model. Since ancient times, fictional creatures have become a symbol in the direction of the north, Xuanwu in the north, Suzaku in the south, blue dragon in the east, and white tiger in the west. This time, we developed Suzaku as a concept. Limited production of only 50 sets worldwide, will be stamped a serial number on all. We plan to announce a white tiger next year. Of course, practical construction is also taken into consideration, but it is a limited series that will be brought together and developed to bring out a unique presence unique to others. The blade is rainbow Damascus and the core metal is blue steel. The pattern of this blade is an image of Suzaku (peacock) feathers. The handle is the newest type of acrylic designed like Suzaku.

    Set includes:

    1. Suzaku Utility 150mm
    2. Suzaku Santoku 180mm
    3. Suzaku Gyuto 210mm
    4. Suzaku Kiritsuke 230mm
    5. A unique storage case inspired by an ancient Japanese rose.

    Total number of sets in the world: 50

    Product Code Blade Size Full length Weight Blade material Core metal Handle material
    ZLS-9002R Utility 150mm 285 mm 120g Coloured Damascus Blue steel 2 Reinforced acrylic material
    ZLS-9003R Santoku 180mm 335 mm 205g Coloured Damascus Blue steel 2 Reinforced acrylic material
    ZLS-9005R Gyuto 210mm 365 mm 210g Coloured Damascus Blue steel 2 Reinforced acrylic material
    ZLS-9006R Kiritsuke 230mm 385 mm 225g Coloured Damascus Blue steel 2 Reinforced acrylic material
    £5,999.00
  3. Aka R2 Santoku 180mm

    Aka Series R2 High Speed

  4. Miyabi 5000 MCD Gyuto (3 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.

  5. 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.
  6. Aka R2 Gyuto (2 Sizes)

    Aka Series R2 Powder Steel Gyuto
  7. 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
  8. Miyabi 5000MCD 67 Santoku 180mm

    MIYABI 5000MCD 67 Santoku, 18cm blade. This Japanese santoku has an extremely hard MicroCarbide powder steel core for excellent cutting edge retention and sharpness. Santoku is the best-selling Japanese blade shape and the name translates as "Three Virtues", these being meat, fish and vegetables. The flat cutting edge lends itself to a chopping motion rather than the rocking cutting movement of European chef's knives. The blade core is surrounded by 132 outer layers of steel which make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. As with anything this special, care should be taken. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Extremely hard MicroCarbide powder steel blade core 132 layers of steel surrounding the core create the Damascus-design CRYODUR ice-hardened for extreme hardness Rockwell hardness of approximately 66 Symmetrical cutting edge Wooden handle Steel end-cap and handle mosaic pin Made by MIYABI in Japan
  9. Miyabi 5000MCD 67 Gyuto 200mm

    MIYABI 5000MCD 67 Gyutoh, 20cm blade. This Japanese gyutoh, or chef's knife, has a MicroCarbide powder steel core which gives extremely good sharpness and cutting edge retention. It has 132 outer layers of steel which surround the core and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used. The black Ash wood handle sits comfortably in the hand, allowing firm control and tireless working. As with anything this special, care should be taken. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Extremely hard MicroCarbide powder steel blade core 132 layers of steel surrounding the core create the Damascus-design CRYODUR ice-hardened for extreme hardness Rockwell hardness of approximately 66 Symmetrical cutting edge Wooden handle Steel end-cap and handle mosaic pin Made by MIYABI in Japan
  10. Miyabi 5000MCD Rocking Santoku

    Miyabi 5000MCD Rocking Santoku with an 18cm 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. 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.
Set Descending Direction

   

11 Item(s)