Additional information
| Colour | TAN, BROWN |
|---|
Arrow Leather Knife Roll
R850.00
A classic style leather roll-up bag made from full grain leather.
6 Large slots that leaves enough space between blades. Perfect for your larger Japanese handles.
Available in Tan or Dark Brown.
*Knives in picture not included
SIZE: 46cm wide x 40cm high
Supplier: Arrow Leather Goods
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Scanlen Knives – Leather Strop
A leather strop is used to hone the blade after sharpening for an added silkiness.
Can also be used to touch up and edge in between sharpenings.
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R200.00 R100.00
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Naniwa – Sharpening Guide
The Japanese Sharpening guide is designed for use on Kitchen knives. The guide is extremely easy to use and will give a precise angle throughout your sharpening sessions.
Clip the sharpening guide on your knife to help keep a steady angle while sharpening on a stone.
The white strip is less abrasive than the cheap steel guides you sometimes see so you’re less likely to scratch the stone (and the plastic is less likely to scratch the knife’s blade face).
Note that the angle created will depend on the width of the knife blade. It will give you a nice Japanese angle with a Santoku or most chef’s knives, but the angle will be higher with a small blade like a paring knife, and very low with a super wide blade like a Chinese chef’s knife (cleaver).
It is a very handy little tool, especially when you’re just starting out on your sharpening journey and want to concentrate on your technique without also having to worry all the time about maintaining a consistent angle.
The white strip on the sharpening guide is made of ceramic to ensure longer wear on the guide.
This is a fixed angle guide so cannot be adjusted.
FREE SHIPPING for orders over R500
Japanese Camellia Oil 245ml
For centuries Japanese Swordsmen have used camellia oil to protect their prized blades from rust and tarnish.
This original product from Japan is a highly refined version of Camellia Oil that will protect your carbon steel knives. Just put a little on a soft cloth and wipe over the blade before storage.
How to use:
- Please be sure to clean the blade before applying the camellia oil.
- Add some oil to a clean cloth or apply a few dots on the blade.
- Simply wipe the blade on both sides with the cloth.
- Before using your knife again, wash the knife under running cold water to remove any traces of oil.
- Dry the knife with a dry cloth.
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R1,850.00 R1,450.00
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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.
M’Artisan – Edge Grain Cutting Board ( Small )
Supplier: – M’Artisan Woodwork
Dimensions: 30 x 30 x 4 cm
Wood: Teak/Oak Edge
https://youtu.be/8BOaySKbPV0
Sharpening Set – 1
his set includes the following:
Satake Nakiri 165mm
Whetstone 240/1000 Grit
Scanlen Knives – Leather Strop
Scanlen Knives – Diamond honing Cream
Naniwa Sharpening Guide
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.
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. You’ll get a higher polish by wetting the knife first and even more polish by using a drop of oil on the blade.
This is a very high quality fine eraser and will give you much use and satisfaction.
FREE SHIPPING for orders over R500
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