Looking to take your sharpening to the next level? Look no further. This product will help to remove any microscopic burrs remaining on your knife after polishing. Get your knives hair shaving sharp with this strop.These strops have a foam base which helps them grip the counter, and a foam layer beneath the leather which adds some give and makes for a great feedback!
Blade Length
182mm
Total Length
290 mm
Steel
SKD
Handle
Maple
Ferrule
Steel Cap
Rockwell
61 HRC
Height Spine to heel
91mm
Width at Spine
3.8mm
Weight
490g
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Special pan with a rounded skirt to flip omelettes and slide them easily onto the plate.
Mineral B utensil made of white steel coated with beeswax: temporary protection against oxidation; facilitates seasoning.
Improved non-stick effect from the first use.
Thick and indeformable skirt. Excellent caramelization of food. Natural non-stick: progressive seasoning.
Riveted French-style curved handle: easy handling; ergonomic. Handle guaranteed to stay cool.
Tip: Preheat with a little cooking fat. Seasoning required for the first use.
Maintenance: Deglaze, rinse with hot water, wipe dry, and lightly oil. Store in a dry place. Do not use detergent or put in the dishwasher. Suitable for all heat sources, including induction.
Dimensions and weight
Top inner diameter28 cm
Inner height3.8 cm
Outer diameter28.6 cm
Total height10.9 cm
Total length47.9 cm
Total width28.6 cm
Induction base diameter18.8 cm
Weight (Kg)2.25 kg
Bundle up and save! Follow the links below for the individual product links for everything included in the combo!Naniwa Standard 220 Naniwa Standard 1000Naniwa Standard 6000
Length
136 mm
Total Length
265 mm
Steel
Aogami (Blue) Super
Handle
Walnut
Ferrule
Wenge
Rockwell
62-63
Height Spine to heel
36 mm
Width at Spine
1.95 mm
Weight
84 grams
Bevel
Double (50/50)
The Blacksmith
Kenshiro Hatono is a young and very talented smith who has been working as an apprentice under Katsuyasu Kamo in the Takefu knife village for the past 6 years. He has recently started to deliver the first batch of knives made under his own name and we are beyond excited to have these incredible blades available in our shop. If you've been waiting to get your hands on a knife from Shiro Kamo, we highly recommend considering these as well. They have a taller blade than the offerings from Shiro Kamo which allows Hatono-san to put some killer grinds on them. Nice and then behind the edge which gently transitions to the thin spine, giving these knives an incredible cutting feel.
The Shape
The petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on board work is done with your gyuto or chef knife and everything in hand is done with the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.
Knife Care (Stainless Clad)
This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Blade Length
210 mm
Total Length
355 mm
Steel
VG10 / 3 Layered stainless steel
Handle
Black Micarta
Rockwell
60
Height Spine to heel
29 mm
Width at Spine
1.69 mm
Weight
155 g
Bevel
Double (50/50)
Ryusen Hamono
Ryusen Hamono is another fantastic maker working out of the renowned Takefu Knife Village, based in Echizen City, Fukui Prefecture, Japan. They fully embrace the tradition of the region and take great pride in every step of the knife making process. They produce knives with excellent fit & finish, and sharpness that are absolutely beautiful to look at and hold. Winners of numerous design awards and supporters of the Japanese national team at the Bocuse D'or their knives are popular with professional chefs and home cooks alike.
The Knife
This serrated bread knife has great length for you to slice through crusty sourdough and softer breads alike! The serrations are ultra sharp and convex in shape, which can also pierce through tougher tomato and bell pepper skins!
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Blade Length
170 mm
Total Length
325 mm
Steel
Shirogami (White #2)
Handle
Burnt Chestnut
Ferrule
Black Buffalo Horn
Rockwell
62
Height Spine to heel
52 mm
Width at Spine
3 mm
Weight
198 grams
Bevel
Double (50/50)
The Blacksmith
Mutsumi Hinoura-san is the son of legendary blacksmith Tsukasa Hinoura-san and is becoming a bit of a legend in his own right! Having been trained by such a highly skilled smith, Hinoura-sans knives are of incredible quality and performance. He works out of a shop in the Sanjo region and his knives adhere to the styling of many of the other smiths that work in this area. They are a bit thick at the spine where handle and tang come together but gradually get paper thin behind the edge. This blade geometry provides an incredible cutting feel and also provides what we feel is an incredibly comfortable feel in the hand and means the blades have a bit more weight to them than what might be considered "normal". The balance point on these blades is quite far forward which we find really comfortable as it makes the knife feel more like it's pulling itself through ingredients.
This series of knives is made from Shirogami #2 and have a stainless cladding. They can and will rust if not kept dry and clean but only the small portion of carbon steel exposed at the edge is susceptible and only if they are not wiped down after use. Shirogami #2 generally has to be sharpened with more regularity than other steels but its incredibly easy to sharpen and takes a super keen edge.
The Shape
The Nakiri is designed as a vegetable knife, its flat profile and tall blade make using an up and down, push and pull chopping motion very easy and its large surface area makes it a great scoop. Great for vegetarians and vegans or anyone who finds themselves chopping up large amounts of vegetables.
Knife Care (Stainless Clad)
This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Blade Length
165 mm
Total Length
310 mm
Steel
VG-10W Stainless
Handle
Blue Resin
Ferrule
Welded Steel
Rockwell
62
Height Spine to heel
47 mm
Width at Spine
2 mm
Weight
218 grams
Bevel
Double (50/50)
Ryusen Hamono
Ryusen Hamono is another fantastic maker working out of Echizen City. They fully embrace the tradition of the region and take great pride in every step of the knife making process. They produce knives with excellent fit & finish, and sharpness that are absolutely beautiful to look at and hold. Winners of numerous design awards and supporters of the Japanese national team at the Bocuse D'or their knives are popular with professional chef's and home cooks alike.
From the Ryusen Hamono Website...
~ Something beyond the sharpness, It's a beauty wrapped in a sense of elation.
A beautiful hammered blade with a glossy finish polished by the hands of the craftsmen.The glossy handle with a scale pattern is inspired by the legendary four divine beast "Seiryu - Blue Dragon" that brings success, career advancement, and financial fortune.This is the birth of the "Souryurin" series, which is filled with the details of RYUSEN JAPAN's pursuit of "sharpness" and "beauty".
A new material "VG10W" is used for the cutting edge. Durability and sharpness have been improved by adding tungsten (W) to high-grade cutlery steel VG10.The uneven hammered blade creates a layer of air between the blade and the food material, resulting in a better separation. In addition, the sharp tipped blade is suitable for detail work as the tip of the blade enters smoothly.
The handle with the scale pattern, which is the biggest feature of Souryu scale, is a resin handle with a special blend based on polyurethane. RYUSEN JAPAN's characteristic "Re:Born handle" is well-balanced and fits well in the hand, and the material with excellent water resistance is smooth and comfortable to hold. The spacers on the top and bottom of the handle serve to adjust the weight balance and also presents a design accent that enhances the sense of luxury. To deliver an attractive dish that awaits beyond sharpness. Please enjoy the "Soryurin" series, which aims to achieve even higher levels of beauty and functionality.
The Knife
The Nakiri is designed for vegetable chopping and more specifically for an up and down chopping motion. The tall blade provides a great amount of travel for the user's guide fingers, the flat profile means no stuck together pieces when using that up and down motion and the flat spine can be used to scrape things across your cutting board without damaging the edge.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Sleek, sophisticated, and (pointedly) non-serrated, our Japanese steak knives slice cleanly through all kinds of meat to preserve flavor.
Product specifications :
Blade forged in Japan, handle crafted in Canada.
Solid AUS8 stainless steel
HRC 58+ -
Full tang
African blackwood, American walnut, European olivewood and Canadian maple handles.
Dual Functionality: This kitchen tool appears to combine two grating surfaces, namely a zester and a coarse grater, into a single, convenient tool.
High-Quality Blades: Microplane is known for using photo-etched, stainless-steel blades that are made in the USA, ensuring superior sharpness and durability.
Protective Cover: It probably comes with a reusable protective cover, safeguarding the blades when not in use and ensuring safe storage.
Blade Length
170 mm
Total Length
315 mm
Steel
Aogami (Blue Super)
Handle
Ebony
Ferrule
N/A
Rockwell
63-6
Height Spine to heel
50 mm
Width at Spine
2 mm
Weight
140 grams
Bevel
Double (50/50)
The Blacksmith
Nigara Hamono is located in Hirosaki city, Aomori Prefecture, on the west coast of the very northern tip of the main island of Honshu, Japan. Their family has a 350 year old history of making knives and swords and more recently has expanded into structural steel beams for use in construction. Tsuyoshi Yoshizawa stands as the 8th generation smith in the lineage of blacksmiths at Nigara Hamono and creates knives with his younger brother and two other craftsmen.
Nigara Hamono knives are characterized by their signature tsuchime pattern, as well as play with stainless damascus. These knives stand out for their aesthetic appeal, thinness behind the edge, and functionality, given they make their steel in house, and work primarily with high powdered stainless steels. They produce uniquely versatile profiles, ranging from very flat “kiritsuke nakiris” to aggressively curved “kiritsuke gyutos”.
*These knives are extremely thin behind the edge, this gives them an unbelievable cutting feel but makes them more delicate than even other Japanese knives. Twisting and torquing the knife on the board or in an ingredient will certainly cause chipping. Make sure to use only up and down, forward and back motions with the knife.
The Knife
The bunka is to the santoku what the kiritsuke is to the gyuto. With a more aggressive tip and flatter profile than most santokus this bunka will excel at chopping and piercing tasks, and also more detailed tip work. The Bunka is an all purpose shape that is very similar to the ever versatile santoku. With its more aggressive K-tip, or reverse tanto tip, these guys can do everything the santoku can, but excel in finer tip work for things like brunoise shallots and garlic.
Knife Care (Stainless Clad)
This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Avoid Bones, Frozen foods, nuts and hard candies, parmesan rinds, woody stems or anything other than fruits, vegetables and proteins.
12 strong neodymium magnets that will hold the heaviest of knives tip up or down! Seriously, we've tested every single knife in the shop and even some pots and pans and there's nothing this guy can't hold. For our tests we used the double sided tape included and the racks felt super solid the entire time. Included are two mounting options :Anchors & Hex screws for the cleats3M Double sided adhesive. Be sure to clean the wall and let completely air dry before applying and let sit for 24 hours before hanging anything on the strip!Dimensions: 40cm x 6cm x 2cm (15.75" x 2.36" x .75")357 grams (0.78 pounds)
Blade Length
155 mm
Total Length
308 mm
Steel
ATS314 Stainless
Handle
Stabilized Birch Wood
Ferrule
N/A
Rockwell
61
Height Spine to heel
47 mm
Width at Spine
2 mm
Weight
137 grams
Bevel
Double (50/50)
The Blacksmith
Ryusen Hamono is another fantastic maker working out of Echizen City. They fully embrace the tradition of the region and take great pride in every step of the knife making process. They produce knives with excellent fit & finish, and sharpness that are absolutely beautiful to look at and hold. Winners of numerous design awards and supporters of the Japanese national team at the Bocuse D'or their knives are popular with professional chef's and home cooks alike.
The Knife
From The Ryusen Hamono Website...
"— Fine product with the warmth of natural wood, functionality and grace —This Japanese modern kitchen knife combining a blade where beautiful patterns stand out with a Japanese-style octagonal handle is also a popular model in overseas countries.High-quality ATS314 steel, which provides amazing sharpness and is commonly used for knives, barber/hairdressing scissors and other cutting tools, is used for the blade core. The blade is made of this core ATS314 steel and 63-layer stainless steel sandwiching the core, and was forged with the traditional Ryusen forging technique. It is a top-end blade achieving long-lasting sharpness and an elegant design.The octagonal Japanese-style handle is made of curly maple, characterized by its natural color tone, providing a gentle texture and grip. Octagonal handles have long been popular not only because the number eight is considered lucky in Japan, but also they are easy to grip.
The elegant and warm feel and design provided by the natural wood come to fit the user's hand neatly with long use. Since this is a refined kitchen knife with long-lasting excellent sharpness, beauty and ease of use, it is perfect not only for everyday cooking, but also as a gift for your close friends."
The Shape
The Nakiri is not to be confused with a heavy meat cleaver, used to smash its way through bones, but instead is thin and light and meant to fly through veg prep. The flat profile of these blades gives great board contact which lends itself to a chopping or push/pull cutting motion, however you can still rock over smaller ingredients with ease with a nakiri.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Besides being beautiful, end-grain cutting boards are the best you can buy to keep your knife sharp and performing at its best. Made from Larchwood (aka: Tamarack or Juniper) by a great team of Passionate people in Cape Breton, Nova Scotia.Dimensions: Medium: 17.75 x 13.5 x 1.6 inches 8.5 lbs (3.9kg) Large: 21.6 x 13.5 x 1.75 inches 11.24 lbs (5.1kg)
Soft rubber feet are attached with stainless steel screws on the bottom of the board. We use them for 3 reasons:
So your board won't slide on the countertop
It makes it easier to pick up
Prevents moisture from being trapped under the board.
LARCHWOOD GUARANTEE
Click the above link to find out how to take advantage of Larchwood's limited 10 year guarantee.
The Difference Between Standard Line and Premium Cutting Boards.
The only difference is the Standard Line cutting boards will show more of the natural characteristics of the larch – small knots or natural colour variations in the larch wood depending on the minerals found in the soil where the trees grew. Colours can range from pink to green, gray to dark brown.
There is nothing about our Standard Line boards that will affect the use or the longevity of them. They will perform as effectively as our Premium cutting boards. Our guarantee is the same as on our Premium boards.
*As these boards are handmade there is slight variance from board to board and the item you receive may not perfectly match the product photography. For this reason we do not accept returns on boards for the reason of "unsatisfactory patterns". If you would like to be sure you receive a board you are happy with send us an email and we'll be happy to send a picture of the exact board we'll be sending your way. Thank you for your understanding.
12 strong neodymium magnets that will hold the heaviest of knives tip up or down! Seriously, we've tested every single knife in the shop and even some pots and pans and there's nothing this guy can't hold. For our tests we used the double sided tape included and the racks felt super solid the entire time. Included are two mounting options :Anchors & Hex screws for the cleats3M Double sided adhesive. Be sure to clean the wall and let completely air dry before applying and let sit for 24 hours before hanging anything on the strip!Dimensions: 20cm x 6cm x 2cm (7.87" x 2.36" x 0.75")191 grams (0.42 pounds)
Blade Length
210 mm
Total Length
350 mm
Steel
ATS314 Stainless
Handle
Stabilized Birch Wood
Ferrule
N/A
Rockwell
61
Height Spine to heel
45 mm
Width at Spine
2 mm
Weight
140 grams
Bevel
Double (50/50)
The Blacksmith
Ryusen Hamono is another fantastic maker working out of Echizen City. They fully embrace the tradition of the region and take great pride in every step of the knife making process. They produce knives with excellent fit & finish, and sharpness that are absolutely beautiful to look at and hold. Winners of numerous design awards and supporters of the Japanese national team at the Bocuse D'or their knives are popular with professional chef's and home cooks alike.
The Knife
From The Ryusen Hamono Website...
"— Fine product with the warmth of natural wood, functionality and grace —This Japanese modern kitchen knife combining a blade where beautiful patterns stand out with a Japanese-style octagonal handle is also a popular model in overseas countries.High-quality ATS314 steel, which provides amazing sharpness and is commonly used for knives, barber/hairdressing scissors and other cutting tools, is used for the blade core. The blade is made of this core ATS314 steel and 63-layer stainless steel sandwiching the core, and was forged with the traditional Ryusen forging technique. It is a top-end blade achieving long-lasting sharpness and an elegant design.The octagonal Japanese-style handle is made of curly maple, characterized by its natural color tone, providing a gentle texture and grip. Octagonal handles have long been popular not only because the number eight is considered lucky in Japan, but also they are easy to grip.
The elegant and warm feel and design provided by the natural wood come to fit the user's hand neatly with long use. Since this is a refined kitchen knife with long-lasting excellent sharpness, beauty and ease of use, it is perfect not only for everyday cooking, but also as a gift for your close friends."
The Shape
The Gyuto is the Japanese equivalent to the standard western style chefs knife and is easily the most versatile knife shape available. It can be used to chop fruits and vegetables, slice meat and is even great at breaking down smaller fish.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Beautifully hand crafted Leather knife rolls made in Canada by Horace and Jasper out of Calgary, Alberta. Rooms for 7 full sized knives, with additional slots for smaller petty knives, paring knives and other accessories. The zipper pocket is perfect for spoons, tweezers, and other various kitchen accessories and its ventilated to keep damp tools from causing your roll from getting musty. The shoulder strap is easily removed should you not need it. Can fit most knives up to 300 mm in lengthMeasurements: 28 width x 20 height Pouch measures 20 x 6 Handle 7 Strap 45-48 Weight 1620 grams
Nothing Fancy here but a great option for those looking to keep their blades safe during transport or storage. The micro-fiber padding on the inside will keep these guards from damaging your knives but make sure to keep them dry and clean especially if you're storing a carbon steel knife in them. The sizes specify the longest knife that will fit in the guard, so the 135 mm guard will properly fit a 135 mm knife, the 200 mm guard will fit knives up to 200 mm and so on. If you have questions about sizing feel free to use the chat feature on our site or send us an email.
The Suehiro Rika #5000 is the go to polishing stone in the shop, and what we use in our own sharpening progression for our sharpening service. #5000 is enough to build a near mirror polish and put the final touches on a screaming sharp edge.We like this stone because it wears slowly, yet still works fast and has a great tactile feel to it unlike some other higher grit stones that can feel a little too smooth. And its not so terribly hard that it takes ages to flatten or work up a slurry. With only a few minutes of work, with light pressure and a nice slurry not only will this stone give you a shaving sharp edge, but it will leave your knife with a beautiful polish as well.
Length: 210mm
Width: 75mm
Height: 30mm
Nothing Fancy here but a great option for those looking to keep their blades safe during transport or storage. The micro-fiber padding on the inside will keep these guards from damaging your knives but make sure to keep them dry and clean especially if you're storing a carbon steel knife in them. The measurement reflects the largest sized knife that will comfortably fit into the guard.This will include: -One 135mm -One 150mm -One 200mm -One 250mm -One 300mm -One 300mm thin
