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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 R1,850.00 Add to cart
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Masakage Koishi – Bunka
Masakage Koishi – Bunka

Masakage Koishi:

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.

The Koishi(Pebble) line is made by Yoshimi Kato who 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.

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: 170mm

Steel Type: Aogami Super

Rockwell Hardness: 63:64

Handle Material: Wa (Japanese) Handle, Octagon Cherry wood handle 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 R4,950.00 R4,250.00 Add to cart
Masakage Koishi – Nakiri
Masakage Koishi – Nakiri

Masakage Koishi:

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.

The Koishi(Pebble) line is made by Yoshimi Kato who 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.

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 Super with Stainless Glad

Rockwell Hardness: 63:64

Handle Material: Wa (Japanese) Handle, Octagon Cherry wood handle with Pakka wood collar

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, 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 R4,950.00 Add to cart
Masakage Koishi – Santoku 165mm
Masakage Koishi – Santoku 165mm

Masakage Koishi:

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.

The Koishi(Pebble) line is made by Yoshimi Kato who 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.

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 with Stainless Glad

Rockwell Hardness: 63:64

Handle Material: Wa (Japanese) Handle, Octagon Cherry wood handle with Pakka wood collar

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, 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 R4,950.00 Add to cart
Masakage Mizu – 165mm Nakiri
Masakage Mizu – 165mm Nakiri

Masakage Mizu:

Masakage Mizu Collection is handmade by Anryu san. Knifemaking is in Anryu san’s blood. His family started as knives 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.

The Blade of the Masakage Mizu is super thin and cuts like a razor. The Hard Aogami #2 steel is laminated between softer layers of carbon steel.

These knives have been named Mizu (water) as the blue/black Kurochi finish gives the impression of cold, deep water. Paired with an oval cherry wood handle these knives represent excellent bang for the buck.

Because the blade is not stainless it requires a bit more care. Keep the blade dry to avoid tarnish and if you ever see a bit of rust on the blade remove it immediately with a coarse dish scrubber and soapy water.

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: Wa (Japanese) Handle, Oval Cherry wood handle with plastic 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 R2,850.00 Add to cart
Masakage Mizu – Sujihiki 270mm
Masakage Mizu – Sujihiki 270mm

Masakage Mizu:

Masakage Mizu Collection is handmade by Anryu san. Knifemaking is in Anryu san’s blood. His family started as knives 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.

The Blade of the Masakage Mizu is super thin and cuts like a razor. The Hard Aogami #2 steel is laminated between softer layers
of carbon steel.

These knives have been named Mizu (water) as the blue/black Kurochi finish gives the impression of cold, deep water. Paired with an oval cherry wood handle these knives represent excellent bang for the buck.

Because the blade is not stainless it requires a bit more care. Keep the blade dry to avoid tarnish
and if you ever see a bit of rust on the blade remove it immediately with a coarse dish scrubber and soapy water.

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: Wa (Japanese) Handle, Oval Cherry wood handle with a plastic 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 R4,350.00 Add to cart
Naniwa – Rust Eraser Fine
Naniwa – Rust Eraser Fine

The Naniwa Rust Eraser is a must-have accessory if you use high carbon steel knives or tools.

The Alumina abrasive is distributed throughout the entire thickness of the block, so fresh grit is exposed as it wears. The fine grit abrades quickly through rust. It can be used dry or with water.

 

Size:

50mm x 40mm x 20mm

 

FREE SHIPPING for orders over R500

not rated R150.00 Add to cart
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Naniwa – Sharpening Guide
Naniwa – Sharpening Guide

The Japanese Sharpening guide is designed for use on Kitchen knives. The guide is extremely easy to use. Clip on the back of your kitchen knife and start sharpening on your whetstone. The guide will precise angle through out your sharpening sessions.

The white strip on the sharpening guide is made of ceramic to insure longer wear on the guide.

This is a fixed angle guide so can not be adjusted. Knives with different blade heights will differ in angle.

FREE SHIPPING for orders over R500

 

 

 

not rated R200.00 R110.00 Add to cart
Naniwa Stone Holder
Naniwa Stone Holder

The Naniwa Stone holder is a great addition to your sharpening Station.

The heavy-duty rubber base insures that your whetstone is firmly secure and sturdy when sharpening your knives. It also insures great knuckle clearance when your stones are thinned out.
The holder can easily be adjusted with the set of adjustable screws. This makes it possible to attach water stones in the holder for stones up to 22 cm.

Length: 136-218 mm
Width: 76 mm maximum

FREE SHIPPING for orders over R500

not rated R615.00 Read more
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Saya Cover – Santoku 165mm
Saya Cover – Santoku 165mm

The design of the Japanese saya cover has not changed much for hundreds of years. Japanese Magnolia wood is traditionally used for these covers as it does a great job protecting the blade. Its soft, moisture-resistant and contains no strong resins that might cause corrosion in high carbon steel.

Please note that each product my vary in appearance because of the Magnolia wood used for the saya Covers. The saya you receive will be unique and slightly different from the image.

 

  • Each wooden saya covers fit varies slightly due to the natural factors (humidity, dryness etc.), also each knife shape is unique, your knife may not fit this wooden saya. To purchase saya for knives you own, please bring your knives in to the JPN Concept Store in Salt River, Cape Town. We will personally fit your knife with a saya.

 

 

  • Kitchen Samurai does not accept returns, exchanges or refunds of saya covers. All sales of saya covers are final.

 

FREE SHIPPING for orders over R500

not rated R585.00 R355.00 Add to cart
Saya cover Petty 150mm
Saya cover Petty 150mm

The design of the Japanese saya cover has not changed much for hundreds of years. Japanese Magnolia wood is traditionally used for these covers as it does a great job protecting the blade. Its soft, moisture-resistant and contains no strong resins that might cause corrosion in high carbon steel.

Please note that each product my vary in appearance because of the Magnolia wood used for the saya Covers. The saya you receive will be unique and slightly different from the image.

 

  • Each wooden saya covers fit varies slightly due to the natural factors (humidity, dryness etc.), also each knife shape is unique, your knife may not fit this wooden saya. To purchase saya for knives you own, please bring your knives in to the JPN Concept Store in Salt River, Cape Town. We will personally fit your knife with a saya.

 

  • Kitchen Samurai does not accept returns, exchanges or refunds of saya covers. All sales of saya covers are final.

 

FREE SHIPPING for orders over R500

not rated R585.00 Add to cart
Sale!
Saya Knife Cover – Nakiri 165mm
Saya Knife Cover – Nakiri 165mm

The design of the Japanese saya cover has not changed much for hundreds of years. Japanese Magnolia wood is traditionally used for these covers as it does a great job protecting the blade. Its soft, moisture-resistant and contains no strong resins that might cause corrosion in high carbon steel.

Please note that each product my vary in appearance because of the Magnolia wood used for the saya Covers. The saya you receive will be unique and slightly different from the image.

 

  • Each wooden saya covers fit varies slightly due to the natural factors (humidity, dryness etc.), also each knife shape is unique, your knife may not fit this wooden saya. To purchase saya for knives you own, please bring your knives in to the JPN Concept Store in Salt River, Cape Town. We will personally fit your knife with a saya.

 

 

  • Kitchen Samurai does not accept returns, exchanges or refunds of saya covers. All sales of saya covers are final.

 

FREE SHIPPING for orders over R500

not rated R585.00 R355.00 Add to cart