Narihira – Yanagiba 300mm
R1,250.00
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.
Yanagiba:
The Yanagiba is like a carving knife on rocket boosters. It slips through food effortlessly and crazy sharpness of the single edge means you will never struggle. Its a true gateway knife for people wanting to get into single bevel knives and learn some cool tricks. When slicing with a yanagiba the blade will naturally want to pull to the left on a right handed knife. (The opposite is true for is true for a lefty. ) As the driver of the blade, you must take control and tell it where to go. Sounds tricky, but you will get the hang of it after a while. Still the Yanagiba can take years to master.
This is a true slicing machine for people who love excellence.
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.
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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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.
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.
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.
TOUSHU MV Yanagiba 270mm
TOUSHU
TOUSHU 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
Yanagiba:
The Yanagiba is like a carving knife on rocket boosters. It slips through food effortlessly and crazy sharpness of the single edge means you will never struggle. Its a true gateway knife for people wanting to get into single bevel knives and learn some cool tricks. When slicing with a yanagiba the blade will naturally want to pull to the left on a right handed knife. (The opposite is true for is true for a lefty. ) As the driver of the blade, you must take control and tell it where to go. Sounds tricky, but you will get the hang of it after a while. Still the Yanagiba can take years to master.
This is a true slicing machine for people who love excellence.
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.
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.
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
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.
Tsunehisa GIN3 – Nakiri
Tsunehisa Hamono
Tsunehisa is a Japanese knife company that sources their knives from various OEMs in Tosa, Japan. They are well known for there outstanding quality steels and amazing sharpness out of the box.
The Tsunehisa Nakiri is made from GIN3 also known as Silver 3 steel or Ginsanko. This is a stainless steel produced by Hitachi Metals.
It is a fine-grained high carbon stainless steel that has similar characteristics as Carbon steel. Gin3 is definitely one of the easiest stainless steels to sharpen!
The Tsunehisa GIN3 is a great option for users seeking similar Carbon steel characteristics but without the maintenance responsibilities.
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.
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.
Tadafusa HK 4 – Gyuto 210mm
Tadafusa
Tadafusa was started in Sanjo, Japan by Sone Torasaburo in 1948. They made various kinds of knives and sickles using traditional forging techniques.
They gradually started specialising in fishing and kitchen knives for home and professional use.
Tadafusa has a team of highly trained blacksmiths that produces hand-forged knives of very high quality.
The Blade is made for SLD Steel by Hitachi. The SLD Steel is cladded with Softer Stainless steel.
The handle is made with a semi-charcoaled chestnut wood handle that helps with corrosion and durability.
The Gyuto, an all round knife which can be used for various tasks, is the Japanese version of a chef’s knife. Gyuto’s generally have a flatter blade profile near the heel to aid in chopping, a rounder belly for rock chopping and a sharp, pointed tip for precision cutting.
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.
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.
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