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 Damascus 75mm Petty is constructed using a core steel of VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content which allows it to be heat treated to higher hardness levels thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time. The core steel is cladded in softer stainless steel with a polished hammered and Damascus finish giving this blade its striking appearance and aids in further preventing corrosion. The handle is a western style handle made from Pakka wood and has a stainless steel half bolster. The petty, often referred to as a utility knife is a smaller knife used for delicate tasks such as cutting herbs as well as smaller fruits and vegetables.
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.
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.
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.
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.
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: Santoku
Blade Length: 165mm
Steel Type: Molybdenum Vanadium Steel
Rockwell Hardness: 59
Handle Material: Western Handle
Delivery time: 3 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.
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 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.
Blade Length: 150mm
HRC: 63
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.
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.
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.
Tadafusa was founded in 1948 in Sanjo, Niigata Prefecture. They began by making various tools including sickles, short swords and fishing knives, they have moved to specialize in kitchen knives.
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.
HRC 60-62
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.
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.
Nigara Hamono has been a noted over the years ever since they received official appointment by the Tsugaru Clan more than 350 years ago. Every Since then, there blacksmithing techniques have been passed down through generations. They forge each and every knife by hand and pay upmost attention to detail.
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.
Knife Specifications:
Knife Shape: Santoku
Blade Length: 180 mm
Steel Type: SG2
Rockwell Hardness: 63:64
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 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.
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.
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