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Western Knives

Western Knives

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Items 1 to 20 of 59 total

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  1. JKC R2 Cowbone Bunka 180mm

    JKC R2 Cowbone Bunka 180mm
  2. JKC R2 Ironwood Paring 90mm

    This versatile paring knife size is ideal for everyday tasks. Designed primarily for use in the hand the classical pointed tip makes easy work of tricky jobs such as removing eyes from potatoes. 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

  3. Suisin Special Inox Sanktoku 180mm

    Suisin Special Inox Sanktoku

  4. Nesmuk Exclusive Slicer 160mm

    The art of forging in perfection

    The long quest for the perfect knife

    It is way more than just a commodity for everyday use: The Nesmuk EXCLUSIVE bears the heritage of thousands of years and gives its user a wholly different individual power. Being the forefather of the knife, the biface is among the oldest tools in almost all human societies and is seen as the symbol for the rise of mankind in evolutionary terms. It is a truly archaic object that, refined into the knife, has served as an indispensable tool up to the present. Only the fascination of the primordial has vanished in the course of industrialisation and mass production.

    The knife manufacturer Nesmuk has set itself the task of reviving old values with traditional craftsmanship and, at the same time, to meet the highest demands regarding sharpness, blade geometry and aesthetics. As a result, the Nesmuk EXCLUSIVE is an unparalleled chef’s and kitchen knife of superlative style and quality. Like all Nesmuk knives, it is based on the basic form of a 3,500 year old knife type. Drawing on many years of studies and comparative analytical tests, highly skilled precision craftsmanship and the uncompromised aim to reach the optimum in sum, Nesmuk has fully perfected the knife. About four dozen individual steps are required for the production of the Nesmuk EXCLUSIVE in a process that involves passion and ideals: from forge welding and forging, tempering and annealing, to the wet grinding of the double-sided hollow ground blade and the mounting of the handle. Heated up in glowing fire at a temperature of more than 1,000 degrees, the red glowing blade blank is forged on the anvil, formed by targeted, elemental hammer blows. From 400 layers of Damascus steel and a cutting edge in finest black carbon steel, which can be seen under the wild Damascus pattern, a fine blade is crafted with outstanding hardness of 64 – 65 Rockwell (HRC) and long-term edge retention. For numerous well-known top chefs as well as connoisseurs of the particular and authentic, the Nesmuk EXCLUSIVE is the first choice in knives. There is a variety of 17 different handles of precious woods or selected special synthetics such as micarta, juma ivory or juma black and a choice of steel, silver, gold platinum collars available. Special requests are gladly taken into account at an extra cost. Each Nesmuk EXCLUSIVE knife with cutting edge is shipped in a luxurious piano lacquer box and with a high-quality leather sheath.

    Layers: 400

    Thickness: 4mm

    Available in handle options: Amboina, Bahia Rosenhls, Bog-Oak, Cocobolo, Eukalyptus, Grenadill, Makassar and Walnuss.

    NOTE: This knife is made on special requests that means it can take upto 3 weeks to get in stock once ordered.

    £3,299.00
  5. 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.

  6. Miyabi Isshin Slicer 210mm

    Miyabi Isshin Slicer

  7. JKC R2 Ironwood 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 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.
  8. JKC R2 Cowbone Slicer (2 sizes)

    A slicing knife for consummate preparation of boneless fish, meat & game and the perfect carving blade. The length and weight make this an essential tool for any professional or passionate cook who works with flesh. The 240mm length is for those comfortable with a long, weightier blade and is often the preferred partner 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.
  9. Misono Handmade Utility150mm

    150mm - 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.

  10. 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
  11. Misono Handmade Santoku (3 Sizes)

    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. This slim, lighter (than its Santoku brother) blade makes a wonderfully impressive SMALL carving knife. Ideal for creating awe inspiringly wafer thin slices from your Sunday joint or equally elegant cuts from fish and cold meats. Like any Artisan knife it also capable of tackling the hardest vegetables like celeriac and swede with consummate ease. If you keep your edge lovely and silky there is no reason why this relatively narrow blade should not meet many domestic fish challenges like slicing, light filleting etc with ease.

    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.

  12. Brieto Granton Honesuki 150mm

    Brieto Granton Honesuki 150mm
  13. Miyabi 5000MCD set of 2 Miyabi 5000MCD set of 2
    Sale

    Miyabi 5000MCD set of 2

    The MIYABI 5000MCD series of knives combine perfect functionality and ergonomics with a unique design. Each individual knife is an authentic masterpiece made in Seki City, Japan using traditional Japanese craftsmanship in synergy with modern technology and materials to create a blade of the highest quality that is unmatched by any other commercially produced knife. The extremely hard core of Micro Carbide MC63 powder steel is encased in 100 layers of steel of two different grades of hardness. A special blade treatment alters the surface structure of every layer, giving each blade its individual pattern and then given its authentic Japanese Honbazuke honing by hand. The tempering process results in a central core hardness of 63 HRC after final quenching. Each knife has a unique Katana cutting edge, a visible sign of master craftsmanship that is reminiscent of the blades of Japanese swords. Traditionally, these swords received their individual Hamon, the line dividing the less hard blade body from the extremely hard cutting edge, by hand. Each handle is made of top-quality Masur Birch and is totally unique. The structure of the wood out of which the handle has been crafted is revealed through the interplay of lines and stripes. The warmth of the natural wood contrasts attractively with the steel blade. A mosaic pin and decorative end cap provide the finishing touches to this sophisticated look.

    Regular Price: £688.00

    Special Price £619.20

  14. 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.

  15. Suisin Inox Utility (2 sizes)

    150mm - 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.

  16. 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

  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. Miyabi Isshin Santoku 170mm

    Miyabi Isshin Santoku

  19. Suisin Special Inox Utility 150mm

    Suisin Special Inox Utility

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Items 1 to 20 of 59 total

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