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 Add to cart
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
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
Kobayashi – Petty 150mm – SG2 Steel
Kobayashi – Petty 150mm – SG2 Steel

Kei Kobayashi is a relative new blacksmith on the scene. He started as a sharpener and finisher for a few leading blacksmiths. He recently started forging not to long ago and we have to say that the results are really impressive! Really nice grind, good balance and sharpness out the box is awesome. The belly has a bit more curve to it compared to other santoku knives we have available.

The blade is made from SG2 steel thats renowned for its super dense grain structure and purity, this makes for a harder and less brittle knife than other similar steels. The knife is cladded with a softer stainless steel for added protection and to make sharpening easier.

The handle is made from dyed lacquer coated pakka wood.

Knife Specifications: 

Knife Shape: Petty

Blade Length: 150mm

Steel Type: SG2

Rockwell Hardness: 64

Handle Material: Wa (Japanese) 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 R2,950.00 Add to cart
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 R450.00 Add to cart
Tojiro DP – Petty 150mm
Tojiro DP – Petty 150mm

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.

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.

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: Petty

Blade Length: 150mm

Steel Type: VG10 Stainless

Rockwell Hardness: 60:61

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 R1,150.00 Add to cart
TOJIRO Shirogami – Petty Knife 150mm
TOJIRO Shirogami – Petty Knife 150mm

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.

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.

Shirogami #2 or White Carbon Steel #2:

Shirogami or White Carbon steel is one of the most pure types of carbon steel. Its made from Iron sand made in Japan.

White Carbon steel is most definitely the easiest steel to sharpen and to achieve an incredible smooth “silky” cutting edge.

These knives do however require special care as they are the most reactive of the carbon steels, after a strong patina has formed on the blade they are less likely to rust.

Knife Specifications:  

Knife Shape: Petty

Blade Length: 150mm

Steel Type: Shirogami #2 / White Carbon # 2

Rockwell Hardness: 61:63

Handle Material: Wa (Japanese) 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 R950.00 Add to cart