Fujiwara Mabaroshi – Nakiri 165mm
Fujiwara Mabaroshi – Nakiri 165mm

The Fujiwara family started as blade forgers over 130 years ago. Following a long tradition of smithing, Fujiwara-san creates kitchen knives that can only be described as imperfectly perfect. After WWII, the production of swords was severely limited and the family turned to knives for production industries. Teruyasu Fujiwara IV turned to making kitchen knives as a way to regain some of the family’s previous glory.

Current generation Fujiwara IV, full of knowledge that his forefathers left him in forging, heat treating and tempering, knives and swords, created his own line of stainless clad carbon steel knives. His knives are known by culinary enthusiast all over the world.

The rugged look and the feel of the blades are offset by Superior sharpness that will blow any chefs mind.

This knife is made from Shirogami #1 (white carbon) steel clad with stainless steel that eases the maintenance requirements.

Nakiri:

Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single bevel usuba which is also designed specifically for use on vegetables.

Knife Specifications

Knife Type:                 Nakiri
Material:                     Shirogami #1 (white carbon) steel clad with stainless steel
Blade Length:            165 mm
Rockwell Hardness:   64:65

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.
  • This knife fully carbon steel, meaning the whole blade can rust. Over time a patina will form protecting the knife. To help prevent this, you can oil your blade with Camellia Oil after use.
  • 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 R5,550.00 Add to cart
Sale!
Kaishin Damascus – Kiritsuke 150mm
Kaishin Damascus – Kiritsuke 150mm

Kaishin 

Kaishin knives are forged by a small group of blacksmiths in Tosa city, Japan. These knives are great value for money. Made from beautiful steel they have a rustic feel and are quite light even when compared to other Japanese knives.

Knife Specifications: 

Knife Shape: Kiritsuke

Blade Length: 150 mm

Steel Type: Aogami # 2 ( Blue Paper # 2 )

Rockwell Hardness: 61:63

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 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 R2,250.00 R1,650.00 Read more
Kaishin Damascus – Petty 135mm
Kaishin Damascus – Petty 135mm

Kaishin 

Kaishin knives are forged by a small group of blacksmiths in Tosa city, Japan. These knives are great value for money. Made from beautiful steel they have a rustic feel and are quite light even when compared to other Japanese knives.

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.

Knife Specifications: 

Knife Shape: Petty

Blade Length: 135 mm

Steel Type: Aogami # 2 ( Blue Paper # 2 )

Rockwell Hardness: 61:63

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 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 R2,200.00 Add to cart
Sale!
Kaishin Kurouchi – Santoku 165mm
Kaishin Kurouchi – Santoku 165mm

Kaishin 

Kaishin knives are forged by a small group of blacksmiths in Tosa city, Japan. These knives are great value for money. Made from beautiful steel they have a rustic feel and are quite light even when compared to other Japanese knives.

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 # 2 (Blue Steel # 2)

Rockwell Hardness: 61:63

Handle Material: Cherry wood 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 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 R2,500.00 R2,250.00 Read more
Kaishin Migaki – Kiritsuke 150mm
Kaishin Migaki – Kiritsuke 150mm

Kaishin 

Kaishin knives are forged by a small group of blacksmiths in Tosa city, Japan. These knives are great value for money. Made from beautiful steel they have a rustic feel and are quite light even when compared to other Japanese knives.

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: 150 mm

Steel Type: Aogami # 2 ( Blue Paper # 2 )

Rockwell Hardness: 61:63

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 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 R2,250.00 Add to cart
Kato Damascus – Nakiri 165mm
Kato Damascus – Nakiri 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.

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.

Nakiri:

Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single bevel usuba which is also designed specifically for use on vegetables.

Knife Specifications: 

Knife Shape: Nakiri

Blade Length: 165mm

Steel Type: VG10 Stainless

Rockwell Hardness: 61

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.
not rated R3,950.00 Add to cart
Katsushige Anryu – Nakiri 165mm
Katsushige Anryu – Nakiri 165mm

Katsushige Anryu

Knifemaking is in Anryu san’s blood. His family started as knife makers in the early 1870’s. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years. Anryu San is also one of the founders of Takefu Knife Village in Echizen, Japan.

The blade is made from Aogami # 2 (Blue Paper # 2 ) steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion.

You can also purchase a Sabitoru Rust Eraser and Camellia oil for maintenance.

Nakiri:

Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single bevel usuba which is also designed specifically for use on vegetables.

Knife Specifications: 

Knife Shape: Nakiri

Blade Length: 165mm

Steel Type: Aogami # 2 (Blue Steel # 2)

Rockwell Hardness: 61:63

Handle Material: Rosewood 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 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 R3,550.00 Add to cart
Katsushige Anryu – Santoku 165mm
Katsushige Anryu – Santoku 165mm

Katsushige Anryu

Knife making is in Anryu san’s blood. His family started as knife makers in the early 1870’s. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years. Anryu San is also one of the founders of Takefu Knife Village in Echizen, Japan.

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: Nakiri

Blade Length: 165 mm

Steel Type: Aogami Super ( Blue Super )

Rockwell Hardness: 63:64

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 R3,850.00 Add to cart
Katsushige Anryu – Kurouchi Gyuto 210mm
Katsushige Anryu – Kurouchi Gyuto 210mm

Katsushige Anryu

Knife making is in Anryu san’s blood. His family started as knife makers in the early 1870’s. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years. Anryu San is also one of the founders of Takefu Knife Village in Echizen, Japan.

The blade are made from White Paper #2 steel as the core. A soft iron, multi-layer cladding is added using a hammer forged san-mai technique to help with corrosion.

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 Shape: Gyuto

Blade Length: 210 mm

Steel Type: Shirogami # 2 (White Paper #2)

Rockwell Hardness: 61:63

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 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 R3,500.00 Read more
Katsushige Anryu – Kurouchi Nakiri 165mm
Katsushige Anryu – Kurouchi Nakiri 165mm

Katsushige Anryu

Knife making is in Anryu san’s blood. His family started as knife makers in the early 1870’s. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years. Anryu San is also one of the founders of Takefu Knife Village in Echizen, Japan.

The blade are made from White Paper #2 steel as the core. A soft iron, multi-layer cladding is added using a hammer forged san-mai technique to help with corrosion.

Nakiri:

Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single bevel usuba which is also designed specifically for use on vegetables.

Knife Specifications: 

Knife Shape: Nakiri

Blade Length: 165 mm

Steel Type: Shirogami # 2 (White Paper #2)

Rockwell Hardness: 61:63

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 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 R2,950.00 Add to cart
Katsushige Anryu – Kurouchi Petty 150mm
Katsushige Anryu – Kurouchi Petty 150mm

Katsushige Anryu

Knife making is in Anryu san’s blood. His family started as knife makers in the early 1870’s. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years. Anryu San is also one of the founders of Takefu Knife Village in Echizen, Japan.

The blade are made from White Paper #2 steel as the core. A soft iron, multi-layer cladding is added using a hammer forged san-mai technique to help with corrosion.

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.

Knife Specifications: 

Knife Shape: Petty

Blade Length: 150 mm

Steel Type: Shirogami # 2 (White Paper #2)

Rockwell Hardness: 61:63

Delivery time: 3 to 5 Working days

FREE DELIVERY ACROSS SOUTH AFRICA

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 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 R2,550.00 Add to cart
Katsushige Anryu – Sujihiki 270mm
Katsushige Anryu – Sujihiki 270mm

Katsushige Anryu

Knife making is in Anryu san’s blood. His family started as knife makers in the early 1870’s. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years. Anryu San is also one of the founders of Takefu Knife Village in Echizen, Japan.

The blade is made from Aogami # 2 (Blue Paper # 2 ) steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion.

You can also purchase a Sabitoru Rust Eraser and Camellia oil for maintenance.

Sujihiki:

Sujihikis can be seen in one of two ways: first, as analogs to the familiar western styled slicer; or second, as a western styled, double bevel version of the single bevel Yanagiba famously used for preparing sushi. Sujihiki Slicers commonly range from 240mm to 300mm.

Knife Specifications: 

Knife Shape: Sujihiki

Blade Length: 270mm

Steel Type: Aogami # 2 (Blue Steel # 2)

Rockwell Hardness: 61:63

Handle Material: Rosewood 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 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 R4,350.00 Read more