Sabitoru Rust Eraser – Medium
R150.00
The rust eraser is easy to use for removing rust or other stubborn stains from knives: Soak the rust eraser in water for five minutes before using. Identify the direction of the “grain” of the knife steel (you will see lines in the knife steel) and following the grain, gently rub back and forth until the rust or stain is gone. Always rinse and fully dry your knife after use.
NOTE: rubbing too hard or too long may weaken the steel and may lead to the development of more rust. Use the rust eraser gently and only where needed.
FREE SHIPPING for orders over R500
In stock
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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. Clip on the back of your kitchen knife and start sharpening on your whetstone. The guide will precise angle through out your sharpening sessions.
The white strip on the sharpening guide is made of ceramic to insure longer wear on the guide.
This is a fixed angle guide so can not be adjusted. Knives with different blade heights will differ in angle.
FREE SHIPPING for orders over R500
Stone Holder
Super easy way to secure your stone and gives great knuckle clearance when your stone is a bit worn down. The spring loaded stone holder simply opens when you pull the ends apart, closes on its own, and keeps stones securely in place without having to loosen or tighten any nuts.
Kitaoka – Yanagiba 300mm (LEFT HANDED)
Hideo Kitaoka works from Takefu Knife village, Echizen in Fukui Prefecture and specializes in the production of high quality, traditional Japanese blades.
In 1980, Echizen was the first production centre for forged blades and was awarded the national recognized Traditional Craft product accolade. Blades have been hand-forged there since 1392-1573.
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.
Knife Specifications:
Knife Shape: Yanagiba
Blade Length: 300mm
Steel Type: White Steel #2
Rockwell Hardness: 62:63
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.
Masakage Mizu – Sujihiki 270mm
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. Paired with an oval cherry wood handle these knives represent excellent bang for the buck.
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.
Sujihiki:
Sujihikis can be seen in one of two ways: first, as analogs to the familiar western styled slicer; or second, as a western styled, double bevel version of the single bevel Yanagiba famously used for preparing sushi. Sujihiki Slicers commonly range from 240mm to 300mm.
Knife Specifications:
Knife Shape: Sujihiki
Blade Length: 270mm
Steel Type: Aogami # 2 (Blue Steel # 2)
Rockwell Hardness: 61:63
Handle Material: Wa (Japanese) Handle, Oval Cherry wood handle with a 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.
Masakage Koishi – 170mm Bunka
Masakage Koishi:
The blade is made from Aogami Super – really easy to sharpen, holds a super fine edge, cuts like silk and is very rugged for its hardness. The super hard steel is then cladded in a softer stainless steel to help lower the possibility of rusting.
The Koishi(Pebble) line is made by Yoshimi Kato who first apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law) who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills day by day working from Takefu knife village.
Aogami Super Steel:
The blade is made from Aogami Super – really easy to sharpen, holds a super fine edge, cuts like silk and is very rugged for its hardness. The super hard steel is then cladded in a softer stainless steel to help lower the possibility of rusting.
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: 170mm
Steel Type: Aogami Super
Rockwell Hardness: 63:64
Handle Material: Wa (Japanese) Handle, Octagon Cherry wood handle with Pakka wood 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.
Tojiro Color Series – 210mm Gyuto
There’s always a high demand from professional chefs and culinary students for good quality, durable knife at an affordable price.
The Tojiro Color Series is a great choice. The knives use Molybdenum Vanadium steel with Tojiro’s great grinds and nice sharpness out of the box. The handles are made from a durable elastomeric resin with antibacterial finish.
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.
Gyuto (Chefs Knife):
The Gyuto is a Japanese designed chef’s knife. Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and larger examples can be found. Like the familiar western style chef’s knife, Gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.
Knife Specifications:
Knife Shape: Gyuto
Blade Length: 210mm
Steel Type: Molybdenum Vanadium steel
Rockwell Hardness: 60
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.
Takamura R2 – Petty 150mm
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.
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: 150mm
Steel Type: R2 Powdered Stainless Steel
Rockwell Hardness: 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, 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.
Richard (verified owner) –
Great little tool for your carbon steel knives. I cleaned 5 knives in about 5 minutes. I highly recommend this product. Service and any questions I had was handled quickly and professionally by Neil. Also the quickest delivery I have ever had by any any online store. Thank you Neil and the kitchen samurai team. Will definitely be shopping with you ghuys again.