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Western Knives

Western Knives

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Items 1 to 20 of 26 total

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  1. Miyabi 5000 MCD Paring 90mm

    This versatile paring knife is ideal for everyday tasks. Designed primarily for use in the hand the classic pointed tip makes easy work of tricky jobs such as removing eyes from potatoes whilst it makes easy work of delicate tasks demanding great accuaracy such as slicing chilli's, peeling small fruits etc. For those who prefer smaller knives this little blade will prove invaluable, whilst for professionals and keen cooks it is a particularly comfortable and easy to use knife for intricate work like fluting, peeling and paring.

    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.

  2. JKC AUS10 Paring 80mm

    JKC AUS10 Paring 80mm
  3. Seki SG2 Slicer 250mm

    Seki SG2 Slicer 250mm
  4. Miyabi 5000MCD 67 Sujihiki 240mm

    The Japanese Sujihiki knife is a true all-rounder and an added attraction to your kitchen. This long 24 cm sharp knife is produced in a masterful way with excellent materials, so it effortlessly cuts all kinds of food. Its appearance, typical of traditional Japanese knives, stands out for its attractive design. Its blade is inspired by the shape of the famous Japanese swords: the katanas. The Sujihiki knife has a CRYODOR® blade, with a core made of high grade MC66 powder steel surrounded by 132 layers of damask steel. The special manufacturing process of the blade provides a unique and very attractive damask design. The cold hardening (at -196º C) ensures the hardness, stability and retention of the edge of the blade. Both sides of the blade of the Miyabi Sujihiki knife are polished, giving the knife the Japanese profile of its blade and a unique cutting edge thanks to Honbazuke sharpening. The black ash handle is of the highest quality and is made of wood with the traditional D shape of Japanese knives. Its size and shape produce an optimal balance, so that this knife is pleasant to the touch, regardless of the cutting work. The attractive design of the ash wood shows a unique pattern, just like the leaf. You can enjoy the preparation of delicious dishes thanks to this Japanese knife Suhihiki Miyabi 5000MCD 67 series of damask steel. Resistant to corrosion Blade made with 133 layers of steel and a Microcarbide core to achieve a hardness of 66 Rockwell Japanese authentic leaf profile The symmetric blade with Honbazuke edge ensures unparalleled sharpness Traditional D-shaped handle made of black ash wood.
  5. Miyabi 5000 MCD Sujihiki 240mm

    240 mm Sujihiki or slicing knife for consummate preparation of fish, meat & game and the perfect carving blade. The length and unique hamaguri grind makes this an essential size shape for any professional or passionate cook faced with the challenge of preparing and presenting many different kinds of flesh. The 'Hamaguri' grind imbues greater life to the fine edge so over time regular users of this much loved slicer notice that this narrow blade outlasts European versions not just during the process of carving/slicing but the actual life time of the knife. The fine hand crafted edge will need far less sharpening than single layer or machine made blades and benefits enourmously from simply being 'stropped' or swept gently on newspaper or special leather strop 5 to 10 times after every 2 or 3 uses.

    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.

  6. Miyabi 5000MCD 67 Bread 240mm

    Cut bread, rolls and cakes easily and safely with this long Miyabi bread knife. The knife undergoes a special process during manufacture, which makes the blade flexible. The quality of the materials used in the manufacture ensures a long life of this knife. With its 24 cm length, the serrated blade of the Miyabi bread knife features a high grade MC66 steel core, encapsulated in a total of 132 layers of damask steel. This ensures stability and, at the same time, gives the blade an extraordinary appearance, since the multiple layers produce a distinctive floral pattern, unique to each knife. The blade hardens in a special process, reaching a hardness of about 66 rockwell. The handle of the knife is made of high quality wood with a nice black ash colour, which gives it a beautiful contrast with the blade. Its D shape provides ample control when cutting and avoids fatigue under prolonged use. You can cut large volumes of bread effortlessly and accurately with this 24 cm long kitchen knife from the Miyabi 5000MCD 67 series. Resistant to corrosion Blade made with 133 layers of steel and a Microcarbide core to achieve a hardness of up to 66 Rockwell The blade has the serrated edge, which simplifies the cutting of bread Traditional D-shaped handle made of black ash wood. Beautiful damask pattern
  7. Zuiun Slicer 240mm

    Zuiun Slicer 240mm
  8. Premium Seki Knife & Stone Set

    A kitchen knife is an essential tool for good cooking. Quality knives make you confident, creative and help you cook better food. Owning one great knife enables you to enjoy its cutting experience through years because the knife will last a lifetime when cared for properly. As an experienced knife manufacturer for more than 60 years in Japan, our goal is to deliver our best quality knife to as many people as possible and to satisfy them. 1x Seki SG2 Powder Steel Chefs Knife 200mm 1x Combination Whetstone 1000/3000 grits 1x Non-Slip Stone Holder Rubber 1x Angle Guide for Sharpening on Whetstone 1x Sand Rubber to remove rust 1x Premium Wooden Storage Box ( Lacquer)

    Regular Price: £399.00

    Special Price £379.05

  9. 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
  10. 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
  11. 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.

  12. Aka R2 Gyuto (2 Sizes)

    Aka Series R2 Powder Steel Gyuto
  13. Miyabi 5000 MCD Nakiri 170mm

    Miyabi 5000 MCD Nakiri 170mm Miyabi 5000MCD Nakiri, or Japanese vegetable knife, with a 17cm 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
  14. JKC AUS10 Boning 165mm

    JKC AUS10 Boning 165mm
  15. 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.

  16. 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
  17. Miyabi 5000 MCD Utility 130 mm

    The 130mm Utility/Paring is the most familiar shape and size in most Western 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.

  18. JKC R2 Ironwood Utility 150mm

    The Saji R2 Ironwood Utility 150mm utility blade has extra versatility and allows for easy filleting of fish and game. The Utilty is the most familiar to western eyes and makes a wonderfully comfortable general knife for less experienced cooks. It is actually designed for performing intricate tasks such as fluting, peeling and paring or working on fish and small game. 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.
  19. JKC R2 Cowbone Utility (2 sizes)

    This small versatile knife is ideal for everyday tasks and is commonly the most used knife in domestic kitchens. The pointed tip makes easy work of tricky jobs such as removing eyes from potatoes, whilst the length is just long enough for everyday slicing, dicing and peeling jobs. It is designed for performing tasks in the hands as well as for prep work on the board. For those who prefer smaller knives this little blade will prove invaluable, whilst for professionals and keen cooks it is a must for intricate work like fluting, peeling and paring. 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

  20. Miyabi 5000MCD Shotoh 140mm

    Miyabi 5000MCD Shotoh with a 14cm 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 Made by MIYABI in Seki, Japan For best results wash by hand
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