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Western Knives

Western Knives

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10 Item(s)

  1. Nagomi 33 Gyuto 210mm

    Nagomi 33 Layers molybdeum and vanadium steel
  2. Brieto Granton Gyuto (3 sizes)

    Brieto Granton Gyuto (3 sizes)
  3. Shoku Gyuto (4 Sizes)

    Shoku Gyuto (4 Sizes)
  4. Nagomi 33 Santoku 165mm

    Nagomi 33 Layers molybdeum and vanadium steel
  5. Brieto Granton Nakiri 160mm

    Brieto Granton Nakiri 160mm
  6. Shoku Santoku 170mm

    Shoku Santoku 170mm
  7. Brieto 3 layers Nakiri (2 sizes)

    Nakiri – This 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 any culinary 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!

    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.

  8. Brieto Granton Santoku 175mm

    Brieto Granton Santoku 175mm
  9. Shoku Nakiri 160mm

    Shoku Nakiri 160mm
  10. 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.

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10 Item(s)