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Western Knives

Western Knives

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7 Item(s)

  1. Glestain Sujihiki (7 sizes)

    Glestain Sujihiki (7 sizes)
  2. Shoku Gyuto (4 Sizes)

    Shoku Gyuto (4 Sizes)
  3. Hasegawa Bread Knife

    Hasegawa Bread Knife

    £229.00
  4. Miyako 33 Layers Bread Knife 230mm

    Miyako 33 Layers Bread Knife 230mm One of our most affordable ranges of high end Damascus knives! With a core of Hitachi AUS 8 steel, a high Carbon stainless steel (.8% - .95%C), that has the capacity to be hardened and toughened to a high level, it holds a sharp and enduring edge that is easy to regrind. The 33 layer blade is forged by a small family-run factory under the expert eyes of Oda san, a 4th generation blacksmith. Surgical sharpness, easy maintenance and an appealing aesthetic - all at the most accessible price. The D-shaped handles are formed from laminated hardwood and have a stainless steel bolster and end cap for comfort and balance.
  5. Brieto Ergo Bread 260mm

    Moisture-resistant grip is designed for long-time comfort and better control to resist slip with water or oil. Integrated handle of stainless steel is quite sanitary, easy for sterilizing bacteria by hot water.

  6. Glestain Gyuto (4 sizes)

    Glestain Gyuto (4 sizes)
  7. JKC 63 Layer Bread 230mm

    JKC 63 Layer Bread is 230mm long blade. Bread Knife is great for cutting breads and can even be used for cutting birthday cakes.

    The JKC 63 Layer Series is a high qualitystainless 63 layer Damascus blades have exceptionally keen enduring edges whilst being easy to re sharpen . JKC 63 Layer are a blend of East meets West and combine the best of both cultures.

    The central core of the 63-layer JKC Damascus Collection steel is a High Carbon Chrome Vanadium (HCCV) Stainless Steel. HCCV is a recent addition to the selection of Super Steels used by Japan’s most revered smiths in the manufacture of outstanding culinary knives. JKC 63 Layer Damascus Collection blades are hardened to 58:60 HRC providing very enduring edges, which are incredibly easy to resharpen.

    The 63 layers imbue the blade with a truly eye-catching wood like rippled pattern; this intricate complex process not only creates an aesthetically delightful effect. More importantly, layering adds immense strength thus facilitating a thinner, yet stronger, and therefore sharper blade.

    The handles are composed of Ebony black Pakkawood; a laminated hard wood which is silicon injected for optimum longevity and hygiene. Pakkawood is reserved for the finest knives. The handles are secured to the tang by three steel rivets. Traditional handles have seen resurgence amongst professional chefs who find them supremely ergonomic and durable.

    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.

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7 Item(s)