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Combo Set Special – Nakiri, Petty, Deba
Combo Set Special – Nakiri, Petty, Deba

This set includes the following:

Toushu Deba 165mm

Satake Stainless Nakiri

Satake Stainless Petty

 

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.
not rated R1,625.00 R1,450.00 Read more
Hoehler Handmade – Filleting Knife
Hoehler Handmade – Filleting Knife

 

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 R3,850.00 Add to cart
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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 Add to cart
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 Read more
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

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 R650.00 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 Add to cart
Sale!
Nigara SG2 – Gyuto Kiritsuke 210mm
Nigara SG2 – Gyuto Kiritsuke 210mm

 

Nigara knives

Nigara Knives are produced in a northern region in Japan which was and still is home to many skilful Blacksmiths that made various weapons and tools that date back 350 years. After WWII, sword-making was banned and many blacksmiths had to start producing cutlery and gardening tools. Nigara knives thus started manufacturing chefs knives of various shapes and sizes with exceptional quality and materials whilst still utilising the traditional crafting methods used throughout their rich history.

The Nigara 210mm Kiritsuke is constructed using an SG2 core steel which is cladded in softer stainless steel. SG2 is a powdered steel which can hold a very fine, Super sharp edge for prolonged periods of time, due to its exceptional hardness. The stainless steel cladding sports a beautiful Tsuchime finish which gives this knife its beautiful aesthetic and aids in preventing corrosion. The stunning octagonal handle is made from Wenge with a Buffalo Horn ferrule and is incredibly durable and comfortable in the hand. The Kiritsuke is another example of a multipurpose knife as it can be used for both boneless meats and vegetables. It has a straighter edge profile which makes push cutting and chopping a breeze whilst the longer blade allows for efficient slicing.

 

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 R6,080.00 Read more
Nigara SG2 – Petty
not rated R4,200.00 Read more
Nigara SG2 – Santoku 180mm
Nigara SG2 – Santoku 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.

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: 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
Sale!
Nigara SG2 – Sujihiki 240mm
Nigara SG2 – Sujihiki 240mm

 

Nigara Knives

Nigara Knives are produced in a northern region in Japan which was and still is home to many skilful Blacksmiths that made various weapons and tools that date back 350 years. After WWII, sword-making was banned and many blacksmiths had to start producing cutlery and gardening tools. Nigara knives thus started manufacturing chefs knives of various shapes and sizes with exceptional quality and materials whilst still utilising the traditional crafting methods used throughout their rich history.

The Nigara Sujihiki is constructed using an SG2 core steel which is cladded in softer stainless steel. SG2 is a powdered steel which can hold a very fine, Super sharp edge for prolonged periods of time, due to its exceptional hardness. The stainless steel cladding sports a beautiful Tsuchime finish which gives this knife its beautiful aesthetic and aids in preventing corrosion. The stunning octagonal handle is made from Wenge with a Buffalo Horn ferrule and is incredibly durable and comfortable in the hand.

The Sujihiki has a long narrow blade, perfect for cutting protein into thin slices and trimming off unwanted sinew and fat from meat and due to the length of the blade, slicing can be done in one fluent motion.

 

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 R6,050.00 Add to cart
RYUTOKU –  Deba 150mm
RYUTOKU – Deba 150mm

RYUTOKU

RYUTOKU 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.

 

Deba:

The Deba is one of the first knives a sushi chef would use when preparing fish. Mainly used for filleting fish but can also be used for doing some poultry work.

These knives, and a considerable amount of skill on the chefs part, are the reason sushi looks so good and why the fish is cleaned so perfectly. Done properly, the bones will be in one pile with almost no meat on them and the meat will be completely bone-free, perfect fillets.

Most debas are single bevel meaning the knife is ground on one side only and the back side of the knife is flat. Single bevels knives have more acute angles on their edges that excel at cutting softer, thinner product like fish but in return require a different skill set to use and sharpen.

 

Delivery time: 2 to 3 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 R625.00 Read more