End Grain Cutting Board – Kiaat
End Grain Cutting Board – Kiaat

Dimensions: 40 x 34 x 5

Supplier: Slant Wood – https://www.instagram.com/slant_wood/

Wood: Kiaat

not rated R2,650.00 Add to cart
End Grain Cutting Board – Walnut
End Grain Cutting Board – Walnut

Dimensions: 39 x 30 x 4

Supplier: Slant Wood – https://www.instagram.com/slant_wood/

Wood: Walnut

not rated R2,250.00 Add to cart
End Grain Cutting Board – Walnut
End Grain Cutting Board – Walnut

Dimensions: 41 x 34 x 4.1

Supplier: Slant Wood – https://www.instagram.com/slant_wood/

Wood: Walnut

not rated R2,500.00 Add to cart
Endgrain Cutting Board – Kiaat
Endgrain Cutting Board – Kiaat

Dimensions: 38 x 31 x 3.5

Supplier: Slant Wood – https://www.instagram.com/slant_wood/

Wood: Kiaat

not rated R2,050.00 Add to cart
Endgrain Cutting Board – Walnut
Endgrain Cutting Board – Walnut

Dimensions: 35x28x5

Supplier: Slant Wood – https://www.instagram.com/slant_wood/

Wood: Walnut

not rated R2,450.00 Add to cart
Fermented Pepper & Yuzu Paste KANZURI 70g
Fermented Pepper & Yuzu Paste KANZURI 70g

Kanzuri is is a simple blend of togarashi chili peppers, salt, rice koji and yuzu (Japanese citrus peel). The spice is developed and produced in Niigata prefecture, Northern Japan. This Yuzu edition contains extra yuzu for a more intense bitter-citrusy flavor; Especially recommended for boiled dishes and stew. Use with salt to best draw out the intense yuzu flavor.

Recipe ideas

– A topping on chicken, steak, (raw, fried or baked) tofu, or baked potatoes
– Blend with oil to make a dressing for salads, meat or tofu
– Blend with mayonnaise for a delicious spicy, creamy sauce with fried foods
– A unique base for pasta sauce or fried rice;
fry the kanzuri with oil and garlic and stir the rice/pasta in
– Add to soy sauce for an amazing sashimi, gyoza dumpling and spring rolls dip
– Add to a vegetable stir fry, hot pot, (miso) soup, noodles or curry for
an all-round kanzuri flavor experience

not rated R195.00 Add to cart
Japanese Camellia Oil 245ml
Japanese Camellia Oil 245ml

For centuries Japanese Swordsmen have used camellia oil to protect their prized blades from rust and tarnish.

This original product from Japan is a highly refined version of Camellia Oil that will protect your carbon steel knives. Just put a little on a soft cloth and wipe over the blade before storage.

How to use:

  1. Please be sure to clean the blade before applying the camellia oil.
  2. Add some oil to a clean cloth or apply a few dots on the blade.
  3. Simply wipe the blade on both sides with the cloth.
  4. Before using your knife again, wash the knife under running cold water to remove any traces of oil.
  5. Dry the knife with a dry cloth.
not rated R350.00 Add to cart
Kajiwara – Sujihiki 270mm
Kajiwara – Sujihiki 270mm

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.

 

FREE SHIPPING for orders over R500

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.
not rated R3,850.00 Add to cart
Kajiwara – Sujihiki 300mm
Kajiwara – Sujihiki 300mm

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.

 

 

FREE SHIPPING for orders over R500

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.
not rated R4,150.00 Add to cart
Katsushige Anryu – Kurouchi Gyuto 210mm
Katsushige Anryu – Kurouchi Gyuto 210mm

Katsushige Anryu

Knife making is in Anryu san’s blood. His family started as knife 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. Anryu San is also one of the founders of Takefu Knife Village in Echizen, Japan.

The blade are made from White Paper #2 steel as the core. A soft iron, multi-layer cladding is added using a hammer forged san-mai technique to help with corrosion.

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.

Knife Specifications: 

Knife Shape: Gyuto

Blade Length: 210 mm

Steel Type: Shirogami # 2 (White Paper #2)

Rockwell Hardness: 61:63

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 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.
not rated R4,250.00 Add to cart