Arrow Leather Knife Roll
Arrow Leather 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
Japanese Camellia Oil 100ml
Japanese Camellia Oil 100ml

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 R300.00 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
M’Artisan – Edge Grain Cutting Board ( Large )
M’Artisan – Edge Grain Cutting Board ( Large )

Supplier:  – M’Artisan Woodwork

 

Dimensions: 50 x 36 x 4 cm

Wood: Zim Teak/Oak Edge

not rated R1,700.00 Add to cart
M’Artisan – Edge Grain Cutting Board ( Medium )
M’Artisan – Edge Grain Cutting Board ( Medium )

Supplier:  – M’Artisan Woodwork

 

Dimensions: 40 x 30 x 4 cm

Wood: Zim Teak/Oak Edge

not rated R1,200.00 Add to cart
MAC Ceramic Honing Rod
MAC Ceramic Honing Rod

 

The White Mac honing rod has a medium 1200 grit surface that polishes your edge smooth.  Similar in function to a traditional European “steel” these rods are meant to hone or gently realign your edge.  Use it daily in commercial restaurant environments or once every few weeks in home environments to maintain a fine edge.  This does not replace sharpening which you should still do every couple of weeks (restaurant) or every couple of months (home).

Ceramic honing rods are a much harder material than a traditional steel and have a much finer grit which obtains faster and better results.

Great for use on harder Carbon steels or powdered stainless steel.

 

not rated R650.00 Add to cart
Magnetic Knife Stand
Magnetic Knife Stand
Handcrafted Kosipo Magnetic Knife Stand
Magnetic strips are covered with leather to prevent scratching of your blades. Holds up to 4 knives
Another unique, easy-to-access knife storage option for the kitchen.
Handmade by Adam Bond
Dimensions:
24cm x 26cm

 

https://youtu.be/9Bp6ZjiM2iM

not rated R1,450.00 Add to cart
Masakage Kiri – Damascus Petty
Masakage Kiri – Damascus Petty

 

Masakage Kiri

The Masakage Kiri knives are hand-forged from VG10-High Carbon stainless steel. The VG10 Core is laminated with 49-Layer Damascus.

 

This 150mm Petty has great balance, overall feel and amazing overall fit and finish. The Masakage Kiri line is forged by Yoshimi Kato a well known blacksmith from Echizen, Japan.

 

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.

 

FREE SHIPPING for orders over R850

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, 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.
R2,850.00 Add to cart
Masakage Shimo – Santoku
Masakage Shimo – Santoku

 

Masakage Shimo 

 

Masakage Shimo knives are hand forged by Yu Kurosaki from Echizen, Japan. The Shimo is Forged with White Carbon #2/Shirogami #2 steel. The steel is an absolute pleasure to sharpen, takes and silky smooth cutting edge and has very good edge retention.

 

The core Shirogami #2 steel is cladded in soft Iron. Both the core and the Iron cladding on the Shimo is reactive steel. This knife patinas beautifully but extra care is required when using the knife. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use.

 

The Shirogami core steel is hardened to HRC62. So the steel is hard and can be delicate. Using a good cutting technique is very important. Make sure your cutting motion is straight up and down with no lateral motion when hitting the cutting board.

 

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.

 

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 R3,950.00 Add to cart
Masakage Shimo Gyuto 210mm
Masakage Shimo Gyuto 210mm

 

Masakage Shimo 

 

Masakage Shimo knives are hand forged by Yu Kurosaki from Echizen, Japan. The Shimo is Forged with White Carbon #2/Shirogami #2 steel. The steel is an absolute pleasure to sharpen, takes and silky smooth cutting edge and has very good edge retention.

 

The edge profile on the Shimo has a very flat heel with a nice belly going up towards the tip, making it great for push and pull cutting motion and definitely has enough curve on the edge for Rock chopping motion.

 

The core Shirogami #2 steel is cladded in soft Iron. Both the core and the Iron cladding on the Shimo is reactive steel. This knife patinas beautifully but extra care is required when using the knife. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use.

 

The Shirogami core steel is hardened to HRC62. So the steel is hard and can be delicate. Using a good cutting technique is very important. Make sure your cutting motion is straight up and down with no lateral motion when hitting the cutting board.

 

High carbon steel is made for precision work and not to be used on any heavy duty tasks.

 

Please go through our knife care instructions before purchasing – https://kitchensamurai.co.za/knife-care/

 

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 R4,950.00 Read more