Hoehler Handmade – Chefs Knife
Hoehler Handmade – Chefs Knife
Hoehler Handmade
David Hoehler is a local South African knife Artisan who has been making knives for close to six years and has, up until recently, started making knives full time from his workshop in Sheffield Beach on the North Coast of KZN. David has worked as a professional chef for 8 years and it is for that reason that he has a deep love for kitchen knives thus it becoming his speciality. He uses Sandvik 14c28n stainless steel for his knives which can be heat treated anywhere from 55-62 HRC making it an incredibly versatile steel with great edge retention and corrosion resistant properties.
not rated R4,650.00 Add to cart
Hoehler Handmade – Set with Leather Knife Roll
Hoehler Handmade – Set with Leather Knife Roll
Hoehler Handmade
.
David Hoehler is a local South African knife Artisan who has been making knives for close to six years and has, up until recently, started making knives full time from his workshop in Sheffield Beach on the North Coast of KZN. David has worked as a professional chef for 8 years and it is for that reason that he has a deep love for kitchen knives thus it becoming his speciality. He uses Sandvik 14c28n stainless steel for his knives which can be heat treated anywhere from 55-62 HRC making it an incredibly versatile steel with great edge retention and corrosion resistant properties. He uses an array of high quality, laminated and dyed blanks made from Birch for the Handles. These handles are incredibly strong as laminated Birch is mostly used for Gun Stocks.
.
This stunning set of knives includes a Carving Fork, Petty, Nakiri, Filleting Knife and a Braai knife (Slicer). Also Included is a Premium leather knife roll manufactured by Arrow Leather Goods. The knife roll offers convenient and safe storage for your knives and also makes travelling with your knives a breeze.
.
not rated R21,000.00 Add to cart
Narihira – Gyuto 210mm
Narihira – Gyuto 210mm

Narihira

Narihira knives are manufactured by Fuji Cutlery Co., Ltd.

The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control  to obtain great knives suitable for chefs, home cooks and professionals at a great price.

Gyuto (Chefs Knife):

The Gyuto is a Japanese designed chef’s knife. Gyutos vary widely in design but generally range from 180mm to 270mm in length though smaller and larger examples can be found. Like the familiar western styled chef’s knife, Gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.

Molybdenum Vanadium Stainless steel:

AUS 8 is a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.

It has added Vanadium to give the steel more hardness. This steel is very easy to sharpen to a razor edge but it will dull relatively quickly compared to high-carbon.

Knife Specifications:  

Knife Shape: Gyuto

Blade Length: 210mm

Steel Type: Molybdenum Vanadium Steel

Rockwell Hardness: 59

Handle Material: Western Handle

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.
not rated R850.00 Read more
Nigara SG2 – Bunka 180mm
Nigara SG2 – Bunka 180mm

Nigara Knives

Nigara Hamono has been a noted over the years ever since they received official appointment by the Tsugaru Clan more than 350 years ago. Every Since then, there blacksmithing techniques have been passed down through generations. They forge each and every knife by hand and pay upmost attention to detail.

 

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: 180 mm

Steel Type: SG2

Rockwell Hardness: 63:64

 

Delivery time: 2 to 4 working days

 

 

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.
not rated R5,850.00 Read more
Nigara SG2 – Kiritsuke 210mm
Nigara SG2 – Kiritsuke 210mm

Nigara Knives

Nigara Hamono has been a noted over the years ever since they received official appointment by the Tsugaru Clan more than 350 years ago. Every Since then, there blacksmithing techniques have been passed down through generations. They forge each and every knife by hand and pay upmost attention to detail.

 

Kiritsuke:

Traditionally a single bevel knife, but most modern Kiritsuke knives are now double beveled, miking it functional for both lef-handed and right-handed users.

The Kiritsuke profile is often quite flat, offering great contact with your cutting board.

It also offers a thin drop tip, which is great for precision work and getting into those nooks and crannies.

 

Knife Specifications: 

Knife Shape: Kiritsuke

Blade Length: 210 mm

Steel Type: SG2

Rockwell Hardness: 63:64

 

Delivery time: 2 to 4 Working days

 

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.
not rated R6,400.00 Read more
Scanlen – Gyuto 260mm
Scanlen – Gyuto 260mm

Scanlen knives – Hand forged by South African blacksmith, Frederick Scanlen

The blade is constructed San Mai with a core steel of UHC. This steel is known for its great edge retention and durability.

Amazing overall balance and great edge retention makes for any chefs dream! Amazing value for money!

His knives comes super sharp out of the box!

 

Gyuto (Chefs Knife):

The Gyuto is a Japanese designed chef’s knife. Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and larger examples can be found. Like the familiar western styled chef’s knife, Gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.

 

Knife Specs:

Blade length: 260mm

Construction: San Mai

Steel: UHC

Rockwell Rating: 59:60

Handle: Kiaat/Walnut

 

Delivery time: 3 to 5 Working days

FREE SHIPPING for orders over R500

 

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.
not rated R3,350.00 Read more
Tadafusa HK 4 – Gyuto 210mm
Tadafusa HK 4 – Gyuto 210mm

Tadafusa

Tadafusa was founded in 1948 in Sanjo, Niigata Prefecture. They began by making various tools including sickles, short swords and fishing knives, they have moved to specialize in kitchen knives.
The Blade is made for SLD Steel by Hitachi. The SLD Steel is cladded with Softer Stainless steel.

The handle is made with a semi-charcoaled chestnut wood handle that helps with corrosion and durability.

HRC 60-62

 

Gyuto (Chefs Knife):

The Gyuto is a Japanese designed chef’s knife. Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and larger examples can be found. Like the familiar western styled chef’s knife, Gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.

 

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.
not rated R3,130.00 Add to cart
Tadafusa HK-Range SET
Tadafusa HK-Range SET

Tadafusa

Tadafusa was founded in 1948 in Sanjo, Niigata Prefecture. They began by making various tools including sickles, short swords and fishing knives, they have moved to specialize in kitchen knives.
The Blade is made for SLD Steel by Hitachi. The SLD Steel is cladded with Softer Stainless steel.

The handle is made with a semi-charcoaled chestnut wood handle that helps with corrosion and durability.

HRC 60-62

 

This set includes the following:

Tadafusa HK-4 – Gyuto 210mm

Tadafusa HK-2 – Santoku 170mm

Tadafusa HK-3 – Petty 125 mm

 

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.
not rated R8,310.00 Add to cart
Sale!
Takamura Akagouhan – Gyuto 210mm R2
Takamura Akagouhan – Gyuto 210mm R2

Terukazu Takamura’s knives are known to be refined with a super sharp long lived edge. They have gained recognition worldwide by chefs and even ranked #1 in a consumer test report by Smarson in Sweden, beating out every “top of the line” European knife in the running. His knives are a favorite of Noma’s Rene Redzepi and definitely a Kitchen Samurai favorite!

The Takamura Akagouhan Line is made from a R2 Powdered steel that keeps a super sharp edge for a long time between sharpening. R2 is a high speed powder stainless steel made by Takefu Special steel Co. Ltd. For some knife makers, this is a ideal for knife making like Takamura-san. It has great hardness of greater than 63 HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that hammer forging is not necessary.

Gyuto (Chefs Knife):

The Gyuto is a Japanese designed chef’s knife. Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and larger examples can be found. Like the familiar western styled chef’s knife, Gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.

.

Knife Specifications

Knife Type:                  Gyuto
Material:                       R2 Powder Steel
Blade Length:             210mm
Rockwell Hardness:   63

Delivery time: 3 to 5 Working days

FREE SHIPPING for orders over R850

We use Payfast and EFT as payment method.

not rated R4,150.00 R3,850.00 Add to cart
Tojiro – Hammered Kurouchi Gyuto
Tojiro – Hammered Kurouchi Gyuto

Tojiro Knives
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.

As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied.

Our knives are produced by traditional techniques and combines modern industrial technology are held in the highest regard not only in Japan, but around the world.

 

The Tojiro Hammered Series features a 3-ply clad construction with a core of VG-10 super steel. This formula of steel results in 60 Rockwell Hardness and provides a 9-12 degree blade angle for scalpel-like sharpness.

The handle is made from Japanese magnolia, which has a smooth texture and is moisture-resistant. The closed rein collar allows for full and complete sharpening of the blade. Each knife is hand-finished by an artisan craftsman.

 

Tojiro is exclusively distributed in South Africa by Kitchen Samurai.

 

About the Gyuto:
The Gyuto is a Japanese designed chef’s knife. Gyutos are multi-purpose knives, with a slight meat cutting bias but if you want one knife to do it all, this shape is it.

The longer blade typically gives the blade a forward balance that allows is to work for you, to fit your cutting style. While the balde would ideally be slid forward or back while cutting, they also work great if you prefer to ‘rock’ your knife while cutting.

Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and larger examples can be found. Like the familiar western styled chef’s knife, Gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.

 

FREE SHIPPING for orders over R500

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.
not rated R2,850.00 Add to cart
Tojiro DP – Gyuto 210mm
Tojiro DP – Gyuto 210mm

Tojiro Knives

Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.

As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan, but around the world.

Gyuto (Chefs Knife):

The Gyuto is a Japanese designed chef’s knife. Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and larger examples can be found. Like the familiar western styled chef’s knife, Gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.

VG10 Stainless

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: Gyuto

Blade Length: 210mm

Steel Type: VG10 Stainless

Rockwell Hardness: 60:61

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.
not rated R2,150.00 Add to cart