Featured Products
Toushu Deba and Yanagiba SET
Toushu
Toushu knives are produced by Fuji Cutlery Co., Ltd, the sister company of Tojiro. The combination of state-of-the-art construction techniques, modern, quality materials as well as top notch Japanese quality control, produces knives fit for home cooks, chefs and industry professionals at a competitive price.
This set includes the following:
Delivery time: 2 to 4 Working days
FREE SHIPPING for orders over R850
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Yoshimi Kato – SG2 Bunka Damascus
Yoshimi Kato
Yoshimi Kato first apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law) who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills day by day working from Takefu knife village.
Bunka:
Bunka knives are general purpose knives tackling a wide range of common kitchen tasks. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye-catching aesthetic. These can be used any time a Gyuto or santoku might be called for. Since Banno Bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping.
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Yoshimi Kato Kurouchi – Santoku 165mm
Yoshimi Kato first apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law) who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills day by day working from Takefu knife village.
Aogami Super Steel:
The blade is made from Aogami Super – really easy to sharpen, holds a super fine edge, cuts like silk and is very rugged for its hardness. The super hard steel is then cladded in a softer stainless steel to help lower the possibility of rusting.
Santoku:
This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means ‘Three Virtues’ or ‘To solve Three Problems’. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm – 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.
Knife Specifications:
Knife Shape: Santoku
Blade Length: 165mm
Steel Type: Aogami Super
Rockwell Hardness: 63:64
Handle Material: Rosewood with pakka wood collar
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Yoshimi Kato – Santoku 165mm – VG10 Damascus
Yoshimi Kato apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law) who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills day by day working from Takefu knife village. Unusual for a blacksmith, Kato-San does not favor a particular steel. He is skilled with all steels that he uses. He believes that heat treating is where you should pay the most attention.
The blade is made from VG10 Stainless. Its a very popular stainless steel for knife makers in Japan. It is produced by Takefu Special steel Co. Ltd. VG10 is specifically designed for kitchen knife making. Its’s relatively easy to work, has great edge retention, hardness and ductility. VG10 is usually hardened to 60-61 HRC.
Knife Specifications:
Knife Shape: Santoku
Blade Length: 165 mm
Steel Type: VG10 Stainless Steel
Rockwell Hardness: 60:62
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Yoshimi Kato – Bunka 170mm – Kurouchi AS
Yoshimi Kato
Yoshimi Kato apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law) who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills day by day working from Takefu knife village. Unusual for a blacksmith, Kato-San does not favor a particular steel. He is skilled with all steels that he uses. He believes that heat treating is where you should pay the most attention.
These blades are hand forged with Aogami Super. This steel is really easy to sharpen, takes a brilliant edge, cuts like silk and is super rugged for its hardness. They are then clad in softer stainless steel to help with any maintenance issues.
Aogami Super ( Blue Super Steel ) is an improved version of Blue # 1. For Blue Super (Aogami Super or AS) they add more carbon for hardness. Te extra Vanadium gives extra toughness and creates smaller carbides. Blue Super is often considered by blacksmiths, to be the best carbon steel for knife making in Japan.
Bunka:
Bunka knives are general purpose knives tackling a wide range of common kitchen tasks. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye-catching aesthetic. These can be used any time a Gyuto or santoku might be called for. Since Banno Bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping.
Knife Specifications:
Knife Shape: Bunka
Blade Length: 170 mm
Steel Type: Aogami Super
Rockwell Hardness: 63:64
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R850
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
