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
Atoma Diamand Plate 140 Grit
Atoma Diamand Plate 140 Grit

The Atoma Diamond plates are made from Mono-Crystalline diamonds as the abrasive on the 10mm thick aluminum Plate.

These Diamond plates are some of the best quality we have used. The durability of these plates are insane and could be used for many years before needing to replace with a new baseplate.

We use our Atoma diamond plate for heavy chip repairs and also for flattening our whetstones.

 

Dimension: 210 x 75 x 12mm

 

 

 

not rated R1,950.00 Add to cart
Atoma Diamand Replacement Blade 140 Grit
Atoma Diamand Replacement Blade 140 Grit

This is a replacement baseplate for The Atoma Diamond plate Aluminum base.

https://kitchensamurai.co.za/product/atoma-diamand-plate-140-grit/

 

not rated R1,650.00 Add to cart
Bar Keepers Friend
Bar Keepers Friend

Bar Keepers friend is a amazing deep cleaning product. It works great for cleaning rusty knives, pots, pans, grills and even your Ceramic honing rod.

Simply add some BKF on a soft sponge add some water and scrub away!

 

Weight: 425g

not rated R150.00 Add to cart
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 Read more
Kajiwara – Double Bevel Deba – 150mm
Kajiwara – Double Bevel Deba – 150mm

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.

This Deba can be used by Left or Right handed users. The blade is made from Aogami 2 Cladded in Soft Iron and fitted with a beautiful Rosewood handle.

 

The Soft Iron around the Carbon core is fully reactive and needs special care and attention. The blade will form a nice patina overtime that will protect the knife from rust.

We recommend purchasing a rust eraser with this knife – https://kitchensamurai.co.za/product/naniwa-rust-eraser-fine/

 

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.

 

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 R2,650.00 Read more
Kanetsuke DSR-1K6 – Petty 120mm
Kanetsuke DSR-1K6 – Petty 120mm

 

Kanetsune

Kanetsune is a manufacturer based in Seki, Japan.

 

The blade is made from DSR-1K6 steel, a high carbon stainless steel made by Daido Steel Co., ltd.  The knife has a good overall fit and finish, super light with a great balance. The steel is hardened to 58 HRC

 

Petty

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.
  • Never transport knives unprotected.
not rated R1,100.00 Add to cart
Kirameki – Iron Frying Pan 28cm
Kirameki – Iron Frying Pan 28cm

Kirameki Pans

The unique “Magma plate” design produces fine irregularities on both the inside and outside of the pans surface. This results in a increase of surface area that improves great heat conduction and even heat distribution across the surface of the pan. The fine irregularities also insures exceptional non-stick qualities which requires minimal oil for cooking.

There is a very thin layer of food grade silicon on these pans. This will slowly dissolve as you use the pan and acts as a buffer while you build up a nice seasoning on the cooking surface of the pan. Never use a steel scrubber to clean this pan

 

Care instructions:

  • Before using the pan, wash with hot soapy water using a soft cloth.
  • Heat the pan slowly over mediom heat until you see a light smoke.
  • Add 3 tbsp of oil that can withstand high heat – Grape seed or Canola oil
  • Swirl around in the pan for one minute on a medium heat
  • Let the pan cool.
  • Drain the oil and then wipe all around with paper towel. Inside and outside of the pan.
  • Repeat this process two more times using new oil.

 

Now your new Kirameki Pan should be ready for use.

  • The pan should never be heated over a high heat. ( It gets hot extremely fast )
  • Please make sure the pan is cooled properly before washing. Submerging a hot pan in water can cause the pan to warp.
  • Always wash by hand with hot soapy water with a soft cloth. Never use an abrasive like steel wool to clean the pan. This will remove the seasoning on your pan.
  • After washing the pan, immediately dry it and wipe it with a thin layer of oil using a piece of paper towel. This will protect it against oxidization.

not rated R750.00 Add to cart