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JKC Sushi Collection

JKC Sushi Collection

Single bevel blades are the best for preparing fish. These traditional Japanese knives require a different technique to use and many chefs who buy them eventually find that the style is not suitable for them – we at JKC have sourced a range of very high-quality blades that are priced for the professional or passionate cook to be able to purchase a blade and gain experience with it before investing in a really fine blade. The knives of this collection are also perfect for the domestic cook who wants to have a specialist fish knife that will only have occasional use. We have achieved our objectives by finding a commercial maker from Tsubame City in Nigata Prefecture – the Sheffield of Japan and getting him to machine produce a knife from a single layer of high carbon M/V steel. This provides a very sharp edge that is relatively easy to sharpen for 2 or 3 years in a busy professional kitchen and will certainly give a domestic user a decade or 2 of service. To complete the range for those seeking the same look for all their knives we have also added 2 regular western style knives – but in the Japanese tradition. A santoku and a Nakiri.
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  1. JKC Sushi Kodeba 100mm

    A Kodeba is the slimmer, daintier and easier to use version of a Deba. This knife is designed for most general tasks in the kitchen where a smaller size is preferred. It is a lot easier to use as the blade does not travel with the chamfer and the blade can be used with a lot more control by the those not familiar with the techniques of using single sided knives. It is wonderful for any task that requires a traditional rolling cut action like slicing any firm fruit or vegetable as well as chopping herbs etc. where a small, slim knife presents the danger of cutting oneself as the knife moves above the knuckle before the downward stroke. With its razor sharp, High Carbon layered with soft stainless steel, blade this knife will tackle most jobs with consummate ease. Indeed with its brothers the Kodeba, Usuba and Santoku it is the favourite of the Japanese housewife as well as 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 etc. Designed specifically for food preparation, FOR CULINARY USE ONLY

  2. JKC Sushi Yanagiba 240mm

    Yanagiba translates to Willow Leaf. This is the most popular shape of knife used in sushi restaurants the world over. This classic Japanese single sided knife is unsurpassed at cutting the finest slices of food. Generally used for filleting fish this knife makes a wonderful carving blade for wafer thin slices of meat. With its one-sided edge this traditional Japanese knife is designed to cut very fine slices without affecting the shape of any food being cut. If preparing sushi or sashimi is your objective then there is no finer blade, it will slice through the crispest Nori sheet with intense delicacy and slice through the flakiest fish without disturbing the grain pattern. The narrow blade glides through the most difficult to cut food as if it were butter. The sharpness allows the user to work at extreme speed and still have absolute control. It is the perfect length for carving large pieces of meat as well as producing the finest slices of smoked salmon.

    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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