Masakage Kiri – Damascus Petty
Masakage Kiri – Damascus Petty

 

Masakage Kiri

The Masakage Kiri knives are hand-forged from VG10-High Carbon stainless steel. The VG10 Core is laminated with 49-Layer Damascus.

 

This 150mm Petty has great balance, overall feel and amazing overall fit and finish. The Masakage Kiri line is forged by Yoshimi Kato a well known blacksmith from Echizen, Japan.

 

The petty, often referred to as a utility knife is a smaller knife used for delicate tasks such as cutting herbs as well as smaller fruits and vegetables.

 

FREE SHIPPING for orders over R850

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, 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.
R2,850.00 Add to cart
Masakage Shimo – Santoku
Masakage Shimo – Santoku

 

Masakage Shimo 

 

Masakage Shimo knives are hand forged by Yu Kurosaki from Echizen, Japan. The Shimo is Forged with White Carbon #2/Shirogami #2 steel. The steel is an absolute pleasure to sharpen, takes and silky smooth cutting edge and has very good edge retention.

 

The core Shirogami #2 steel is cladded in soft Iron. Both the core and the Iron cladding on the Shimo is reactive steel. This knife patinas beautifully but extra care is required when using the knife. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use.

 

The Shirogami core steel is hardened to HRC62. So the steel is hard and can be delicate. Using a good cutting technique is very important. Make sure your cutting motion is straight up and down with no lateral motion when hitting the cutting board.

 

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.

 

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 R3,950.00 Add to cart
Masakage Shimo Gyuto 210mm
Masakage Shimo Gyuto 210mm

 

Masakage Shimo 

 

Masakage Shimo knives are hand forged by Yu Kurosaki from Echizen, Japan. The Shimo is Forged with White Carbon #2/Shirogami #2 steel. The steel is an absolute pleasure to sharpen, takes and silky smooth cutting edge and has very good edge retention.

 

The edge profile on the Shimo has a very flat heel with a nice belly going up towards the tip, making it great for push and pull cutting motion and definitely has enough curve on the edge for Rock chopping motion.

 

The core Shirogami #2 steel is cladded in soft Iron. Both the core and the Iron cladding on the Shimo is reactive steel. This knife patinas beautifully but extra care is required when using the knife. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use.

 

The Shirogami core steel is hardened to HRC62. So the steel is hard and can be delicate. Using a good cutting technique is very important. Make sure your cutting motion is straight up and down with no lateral motion when hitting the cutting board.

 

High carbon steel is made for precision work and not to be used on any heavy duty tasks.

 

Please go through our knife care instructions before purchasing – https://kitchensamurai.co.za/knife-care/

 

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 R4,950.00 Read more
Masutani – VG10 Damascus Gyuto 180mm
Masutani – VG10 Damascus Gyuto 180mm

 

Masutani Knives

Masutani-San forges knives out of Echizen, Japan. They are a small sized company and produce amazing quality knives for the price. Masutani-San is known as an incredable knife sharpener and all knives comes super sharp out of the box.

The Masutani Damascus Nakiri is constructed using a core steel of VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content which allows it to be heat treated to higher hardness levels thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time

 

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.

 

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
Masutani – VG10 Damascus Mini Santoku 130mm
Masutani – VG10 Damascus Mini Santoku 130mm

Masutani Knives

Masutani-San forges knives out of Echizen, Japan. They are a small sized company and produce amazing quality knives for the price. Masutani-San is known as an incredable knife sharpener and all knives comes super sharp out of the box.

The Masutani Damascus Ko-Santoku is constructed using a core steel of VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content which allows it to be heat treated to higher hardness levels thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time

 

Santoku

The Santoku is a multi-purpose knife with a blade profile that allows for great versatility and due to this as well as its smaller form factor, it has become very popular in Western kitchens.

 

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 R1,900.00 Add to cart
Masutani – VG10 Damascus Nakiri
Masutani – VG10 Damascus Nakiri

 

Masutani Knives

Masutani-San forges knives out of Echizen, Japan. They are a small sized company and produce amazing quality knives for the price. Masutani-San is known as an incredable knife sharpener and all knives comes super sharp out of the box.

The Masutani Damascus Nakiri is constructed using a core steel of VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content which allows it to be heat treated to higher hardness levels thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time

 

About the Nakiri

Under-utilized in the western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won’t be turning the vegetable into an ‘accordion’, pieces that are still connected by a thread after you’ve cut them.

The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you.

The Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables – a knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day.

Recently, many Nakiris find their way into home kitchens – it’s a perfect knife for vegetarians and veggie lovers.

 

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
Sale!
Moribashi Plating Chopsticks Bloodwood
Moribashi Plating Chopsticks Bloodwood

Moribashi are long chopsticks, with a tip made of Stainless Steel. They are popular among Japanese Professional Chefs, used for preparing and serving Japanese Cuisine, such as Tempura, Sashimi etc. or turning food on the stove. They are not generally designed for eating. These chopsticks allow handling of hot food with one hand, and are used like regular chopsticks.

Professionals usually prefer Metal Tip rather than Wooden or Bamboo’s, as the tips of regular bamboo chopsticks discolour and get greasy after repeated use in hot oil. It is also much more hygienic. The wooden handle protects against heat.

The first thing you will notice about these is the weight, quality and balance they have.

 

Delivery time: 3 to 5 Working days

FREE SHIPPING for orders over R500

We use Payfast and EFT as payment method.

not rated R1,850.00 R1,450.00 Read more
Sale!
Narihira – Cleaver
Narihira – Cleaver

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 produce great knives suitable for chefs, home cooks and professionals at a great price.

Molybdenum Vanadium Stainless steel:
MV Stainless 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.

About the Cleaver:
Westerners are most familiar with cleavers as crude tools of butchery but there is tremendous variety and versatility in this class of cutlery.

Traditionally, Chinese cooks use a single cleaver shaped knife for every task in the kitchen, and these prove to be popular in the South African kitchen as well.

The Chinese cleaver or Chinese chef’s knife is a thin delicate knife that slices and chops well with height that can be used to scoop up large volumes of produce and enough mass that the spine or flat of the blade can be used to crush product before cutting.

On the other end of the spectrum, larger, beefier cleavers are some of the few cutlery tools designed to handle cleaving bone in proteins without damaging the knife.

*Note that this is a vegetable cleaver and we do not recommend using this knife on bones.

 

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, 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 R750.00 R675.00 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 Add to cart
Sale!
Narihira – Petty 150mm
Narihira – Petty 150mm

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.

Petty:

This knife is used for smaller jobs that are done on a cutting board. Perfect for slicing shallots, garlic, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.

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: Petty

Blade Length: 150 mm

Steel Type: Molybdenum Vanadium Steel

Rockwell Hardness: 59

Handle Material: Western Handle

Delivery time: 3 to 5 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, 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 R650.00 R585.00 Add to cart