Satake Masamune SK – Deba 120mm
R525.00
Satake Cutlery
Specializing in the manufacture of high quality kitchen tools, Satake has been developing knives of excellent quality and value since 1947 whilst constantly improving the technology and innovation used in their manufacturing process. Thanks to a well-equipped manufacturing facility, they are able to produce quality products at and affordable price and they offer various ranges of knives to suit the needs of any home cook or professional.
The Satake SK Deba is manufactured using SK Carbon Steel. SK rusts slower than other Japanese Carbon Steels such as Aogami and Shirogami and has notable toughness for a steel that is heat treated to higher hardness ratings. The blade is easy to sharpen and will hold edges for respectable periods of time. The handle on this range of knives are octagonal in shape and is made from durable Magnolia wood. The deba is a single beveled knife mainly used to prepare fish however, it’s also sometimes used for poultry.
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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Takamura Akagouhan – Gyuto 210mm R2
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):
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 styled 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.
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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.
Scanlen Knives – Double Bevel Ko-Deba
Scanlen
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.
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.
This is a Double bevel Ko-Deba so can be used by left or right handed users. Great for filleting smaller fish and also good for using as a small all rounder knife in the kitchen.
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 and Yanagiba 210mm SET
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.
This set includes the following:
1 x RYUTOKU – Yanagiba 210mm
1x RYUTOKU – Deba 150mm
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.
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.
FREE SHIPPING for orders over R850
Delivery time: 2 to 3 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.
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not rated
R8,310.00 R7,850.00
Add to cart
Tadafusa HK-Range SET
Tadafusa
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
This set includes the following:
Tadafusa HK-4 – Gyuto 210mm
Tadafusa HK-2 – Santoku 170mm
Tadafusa HK-3 – Petty 125 mm
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.
Sale!
not rated
R6,400.00 R6,080.00
Read more
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.
Yu Kurosaki Shizuku – Santoku 165mm
Yu Kurosaki
Kurosaki-san started as a blacksmith at a very young age, starting working at Takefu knife village at the age of 17 and apprenticed under Hiroshi Kato and Katsushige Anryu and ended up as the youngest master blacksmith at Takefu knife village.
His knives are renowned world wide for there unique look and amazing performance!
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.
SG2/R2 Stainless Steel:
SG2 (Super Gold 2 or R2) is a micro carbide powder stainless steel, one of the hardest blade steel in the world, which provides excellent rust resistance and a long-lasting edge and amazing sharpness.
Knife Specifications:
Knife Shape: Santoku
Blade Length: 165mm
Steel Type: SG2/R2 Stainless
Rockwell Hardness: 63
Handle Material: Wa (Japanese) Walnut Handle
https://youtu.be/l60zBSF9qwY
Delivery time: 3 to 5 Working days
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.
Sale!
not rated
R6,400.00 R6,050.00
Add to cart
Nigara SG2 – Sujihiki 240mm
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 Sujihiki 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 Sujihiki has a long narrow blade, perfect for cutting protein into thin slices and trimming off unwanted sinew and fat from meat and due to the length of the blade, slicing can be done in one fluent motion.
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.
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