Masakage Mizu – 165mm Nakiri
R2,850.00
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.
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.
Out of stock
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Satake Masamune Nakiri is manufactured using softer stainless steel offering great resistance to corrosion whist still providing ample edge retention and sharpness. The handle is a modest yet comfortable oval shaped handle made from Magnolia wood. The Nakiri, an under-utilised knife in Western kitchens however massively popular in Eastern kitchens, has a straight blade profile which is optimal for push cutting through vegetables and the added weight of the blade also results in it falling through food with less resistance. The Nakiri makes quick work of mountains of vegetable prep wether you are at home or in a professional setting.
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.
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Terukazu Takamura’s knives are known to be refined with a super sharp long lived edge. They have gained recognition worldwide by chefs and even ranked #1 in a consumer test report by Smarson in Sweden, beating out every “top of the line” European knife in the running. His knives are a favorite of Noma’s Rene Redzepi and definitely a Kitchen Samurai favorite!
The Takamura Akagouhan Line is made from a R2 Powdered steel that keeps a super sharp edge for a long time between sharpening. R2 is a high speed powder stainless steel made by Takefu Special steel Co. Ltd. For some knife makers, this is a ideal for knife making like Takamura-san. It has great hardness of greater than 63 HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that hammer forging is not necessary.
Gyuto (Chefs Knife):
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Knife Specifications
Knife Type: Gyuto
Material: R2 Powder Steel
Blade Length: 210mm
Rockwell Hardness: 63
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R850
We use Payfast and EFT as payment method.
Tadafusa – Azumagata 150mm
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Manufactured in Niigata City, an area famed for producing tools and knives of exceptional quality as well as the finest Sake in Japan, Tadafusa knives spares no expense when it comes the best quality materials and craftsmanship. Their knives offers fantastic performance and ergonomics catering to both home cooks and industry professionals.
The Azumagata knife is pretty much a Nakiri, it has bit more of a rounded belly that works great for rock chopping. The knife constructed using a Blue Paper core steel which is a high end, high carbon steel which can be heat treated to extremely high hardness levels meaning it can take on finer, sharper edges and maintain these edges for prolonged periods of time. The core steel is cladded in softer stainless steel with a rustic Nashiji finish which not only adds to the aesthetic of the blade but also aids in preventing corrosion. Made from thermally treated Chestnut with a black ferrule, the octagonal Wa handle is both comfortable and durable. The Nakiri, an under-utilised knife in Western kitchens however massively popular in Eastern kitchens, has a straight blade profile which is optimal for push cutting through vegetables and the added weight of the blade also results in it falling through food with less resistance. The Nakiri makes quick work of mountains of vegetable prep wether you are at home or in a professional setting.
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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.
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Tojiro Shirogami Mini Deba 120mm
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.
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 amout 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: 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.
RYUTOKU Nakiri 160mm
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.
About the Nakiri
Under-utilized in the western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won’t be turning the vegetable into an ‘accordion’, pieces that are still connected by a thread after you’ve cut them.
The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you.
The Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables – a knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day.
Recently, many Nakiris find their way into home kitchens – it’s a perfect knife for vegetarians and veggie lovers.
FREE SHIPPING for orders over R850
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, 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.
Scanlen – Santoku
Scanlen Knives
Scanlen knives are produced locally with expert crafting techniques by Frederick Scanlen, a South African born knife artisan who, after schooling, travelled to various parts of the world to learn the art of knife making. Frederick uses all types of indigenous and exotic woods, often recycling previously used wood and utilises high quality steels for the construction of his blades.
The Santoku is constructed San Mai (Three Layer Construction) using UHC, an ultra-high carbon steel which, due to its high carbon content, can be heat treated to high hardness levels.
Frederick Scanlen heat treat the steel to its highest hardness levels because he strives to maintain a good balance between edge retention, sharpness and durability. The blade is cladded in softer stainless steel which provides the knife with corrosion-resistant properties.
The handle is octagonal in shape, made from Kiaat and Walnut which is durable and incredibly comfortable in the hand. The Santoku is a multi-purpose knife with a blade profile that allows for great versatility and due to this as well as its smaller form factor, it has become very popular in Western kitchens.
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.
Tojiro – Hammered Kurouchi Nakiri
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 are produced by traditional techniques and combines modern industrial technology are held in the highest regard not only in Japan, but around the world.
The Tojiro Hammered Series features a 3-ply clad construction with a core of VG-10 super steel. This formula of steel results in 60 Rockwell Hardness and provides a 9-12 degree blade angle for scalpel-like sharpness.
The handle is made from Japanese magnolia, which has a smooth texture and is moisture-resistant. The closed rein collar allows for full and complete sharpening of the blade. Each knife is hand-finished by an artisan craftsman.
Tojiro is exclusively distributed in South Africa by Kitchen Samurai.
About the Nakiri
Under-utilized in the western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won’t be turning the vegetable into an ‘accordion’, pieces that are still connected by a thread after you’ve cut them.
The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you.
The Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables – a knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day.
Recently, many Nakiris find their way into home kitchens – it’s a perfect knife for vegetarians and veggie lovers.
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, 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.
Sakai Kikumori SRS13 – Nakiri 165mm
Sakai Kikumori
With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.
The Kikumori HS Nakiri is constructed using an SRS13 core steel which is cladded in softer stainless steel. SRS13 is a powdered super stainless steel which is similar to SG2/R2 steel however, is less likely to chip due to the fact that it has added flexibility. It can be sharpened quickly and will take on incredibly sharp edges that will last for longer periods of time. The stainless steel cladding on the blade aids in further preventing corrosion and adds to the knifes aesthetic. The handle is a D-Shaped Wa handle made from Roasted Chestnut with a Buffalo Horn ferrule. The Nakiri, an under-utilised knife in Western kitchens however massively popular in Eastern kitchens, has a straight blade profile which is optimal for push cutting through vegetables and the added weight of the blade also results it it falling through food with less resistance. The Nakiri makes quick work of mountains of vegetable prep wether you are at home or in a professional setting.
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.
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