Arrow Leather Goods Knife Roll
Arrow Leather Goods Knife Roll

A classic style leather roll-up bag made from full grain leather.

 

6 Large slots that leaves enough space between blades. Perfect for your larger Japanese handles.

Available in Tan or Dark Brown.

 

*Knives in picture not included

 

SIZE: 46cm wide x 40cm high

 

Supplier: Arrow Leather Goods

 

not rated R850.00 Select options
Fermented Pepper & Yuzu Paste KANZURI 70g
Fermented Pepper & Yuzu Paste KANZURI 70g

Kanzuri 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 flavour and is especially recommended for boiled dishes and stew. Use with salt to best draw out the intense yuzu flavour.

Bottle Size: 70g

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
Fyn – Kombu Dashi Set
Fyn – Kombu Dashi Set

Make your own kombu dashi (broth) at home by following the simple recipe, the set includes 40g Kombu (dried kelp) from Hokkaido, 50g Sliced Katsuobushi (smoked bonito flakes) from Mie Prefecture and simple directions on how to prepare 3 liters of restaurant grade stock.

Perfect for miso soup, sauces and a whole host of other applications, recipe ideas included.

Set includes:
– Kombu Dried Kelp
– Sliced Katsuobushi Smoked and Dried Bonito
– Recipe & Ideas Card

Supplier: Fyn Restaurant

not rated R180.00 Add to cart
Fyn – Yaki no Tare (BBQ) Sauce
Fyn – Yaki no Tare (BBQ) Sauce

This house made Japanese BBQ sauce by Fyn Restaurant has become a firm favourite in our kitchen!
A blend of sake, mirin, soya, sugar, ginger and spring onion results in an authentically delicious sauce that can be used on anything.

Bottle Size: 125ml

Supplier: Fyn Restaurant

Recipe ideas
– Basting for chicken, steak, (raw, fried or baked) tofu, or vegetables
– Dipping sauce for sashimi, gyoza dumpling and spring rolls
– Add to a vegetable stir fry for a unique flavour experience
– Basting for Japanese Yakitori grilling for an authentic Japanese experience

not rated R90.00 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 Read more
Kajiwara – Sujihiki 300mm
Kajiwara – Sujihiki 300mm

About Kajiwara
A third generation master blacksmith from Tosa, Kajiwara is noted for his skill and ability using traditional methods that create long lasting and extremely sharp knives.

Kajiwara-san is now in his 60’s, and the experience of his lineage will be evident the very first time your fingers run across the masterful grind put on these beautiful Hitachi Aogami #2 blades. The Damascus line is a deep gunmetal grey colour, with a Damascus pattern that has wonderful depth and definition, appearing almost holographic in the right light.

The kurouchi knives are elegant representatives of the traditional rustic carbon blackened finish that has been popular throughout Japan for a very long time. These knives provides incredible use, made of excellent quality materials, combined with masterful workmanship, at a realistic price point.

This knife is completely hand-forged by the master himself and is quite unique. The blade is very think and sharpened manually. It has no thickening, which makes grinding very easy.

About the Sujihiki:
The Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. It is perfect for carving and slicing roasts, raw meats, fish, and all other proteins, and is famously used for sushi.

“Sujihiki” roughly translates to “Flesh Slicer” and it does exactly what the name suggests. The extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion.

A Sujihiki is the Western-style equivalent of the traditional single-sided Yanagiba knife and should not to be mistaken with each other. The Sujihiki is therefore also easier to handle, as well as being thinner and lighter. Sujihiki Slicers commonly range from 240mm to 360mm.

 

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 Read more
Katsushige Anryu – Kurouchi Gyuto 210mm
Katsushige Anryu – Kurouchi Gyuto 210mm

About 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.

Anryu-san 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 is made of a White Paper #2 steel. A soft iron, multi-layer cladding is added using a hammer forged san-mai technique to help with corrosion.

About the Gyuto (Chefs Knife):
The Gyuto is a Japanese designed chef’s knife. Gyutos are multi-purpose knives, with a slight meat cutting bias but if you want one knife to do it all, this shape is it.

The longer blade typically gives the blade a forward balance that allows is to work for you, to fit your cutting style. While the balde would ideally be slid forward or back while cutting, they also work great if you prefer to ‘rock’ your knife while cutting.

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.

 

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 R4,200.00 Read more
KS – 1000/6000 Whetstone
KS – 1000/6000 Whetstone

Dimenstions: 21 x 7.5 x 3.5

not rated R1,350.00 Add to cart
Leather Strop
Leather Strop

Double sided Leather Strop

A leather strop is used to hone the blade after sharpening for an added silkiness.

Can also be used to touch up and edge in between sharpenings.

Made in RSA – By Slant Wood

Please Note: Each leather strop is made by hand and might look different to the pictures on our website.

 

FREE SHIPPING for orders over R500

Delivery time: 3 to 5 Working days

 

not rated R585.00 Add to cart
M’Artisan – Edge Grain Cutting Board ( Small )
M’Artisan – Edge Grain Cutting Board ( Small )

Supplier:  – M’Artisan Woodwork

 

Dimensions: 30 x 30 x 4 cm

Wood: Teak/Oak Edge

 

https://youtu.be/8BOaySKbPV0

not rated R1,150.00 Add to cart