For almost 200 years, authenticity, passion and commitment have been the values at the core of de Buyer's business, knowledge and expertise. As the original carbon steel producers, we hold ourselves to a standard unlike anyone else. As their most well known and best selling product, Mineral B Carbon Steel line pans have become staples in professional kitchens around the world. Highly praised by chef's and dedicated home cooks alike, they will tell you it is a must have in your collection.Made of 99% iron and 1% carbon, De Buyers carbon steel pans are as slippery as a brand new nonstick with better sear and no synthetic coating. They come with a beeswax finish to prevent oxidation.
Durable – Carbon steel is extremely strong and shock resistant. Our Mineral B pans come with a lifetime warranty.
Safe – Compared to many other materials, steel is safe to handle and work with in the kitchen every time.
Green – No synthetic coating for completely natural cooking.
Induction Ready - Can be used on gas, electric or induction cooktops
*avoid cooking with acidic foods in carbon steel as it strips the seasoning
*Completely oven safe at any temperature!
This Country Fry Pan from De Buyers Mineral B line is a super versatile shape. From stove top to campfire, these guys can be used to fry, stew, reduce, braise, blanch and more!
Diameter: 11" (28cm)
Cooking surface: 7.7" (19.5)
Weight: 5.5lbs
2.5mm thick
Before your first use you must,
Scrub down pan with hot water and soap, removing all beeswax
Scrub with non abrasive scrub brush to avoid damaging the pan
Place on burner on low to fully dry
Immediately start the seasoning process
Blade Length
210 mm
Total Length
335 mm
Steel
STRIX (Stainless)
Handle
Acrylic
Rockwell
65
Height Spine to heel
46 mm
Width at Spine
2.3 mm
Weight
227 g
Bevel
Double (50/50)
The Blacksmith
Takeshi Saji is a master craftsman working out of the famed Takefu knife village, an co-op of incredible craftspeople renowned for it's kitchen knife production. In 1992 he was recognized by the Japanese government as a "Traditional Master Craftsman" and he was one of the founding members of the Takefu knife village. He hand forges each of his knives using the traditional methods passed down through the generations over the past 700 years.
Takefu Knife VillageThe Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.
The KnifeThe Gyuto is the Japanese equivalent to a standard western style Chef's knife and is THE most versatile shape available. It can be used to break down fish and other animals, chop vegetables with both an up and down and rocking motion, slice cooked and raw proteins and anything else you can think of. We highly recommend this shape to anyone looking for that one go to knife they can grab with confidence for any task.
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
225 mm
Total Length
330 mm
Steel
Mono Carbon Steel
Handle
Wooden
Ferrule
Metal
Rockwell
59-60
Height Spine to heel
116 mm
Width at Spine
5.58 mm
Weight
667 grams
Bevel
Double
Chan Chi Kee Carbon "Kitchen Chopper" #3 Cleaver (KF1203). World renowned for their Chinese Cleavers, Chan Chi Kee has supplied the restaurant industry with their versatile range of kitchen cutlery, easily recognized in Chinese butcher shops and restaurants worldwide.
Hand Made in Hong Kong.
Knife Care (Iron Clad)
This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
Simply wipe the knife with a damp cloth immediately after use.
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.
Measurement Range:100 minutes by min/sec
Counts up & down
Extra big digit
Loud and long alarm
Stop and restart
Last count recall
Counts up after zero
Food-safe ABS plastic
3-way mounting: magnet/stand/loop
1.5V AAA IEC LR03 Alkaline (included)
These essential 9.5" (24 cm) tongs are useful for serving and plating, the perfect size for entertaining your table guests. An ergonomic and modern design, made from 18/8 stainless with a mirror finish. These are great for little things like nuts, candies, small sandwiches or anything else small to mid sized you eat with your hands but don't want people serving themselves with their hands.
Blade Length
170 mm
Total Length
312 mm
Steel
R2(SG2) Stainless
Handle
Stabilized Poplar
Ferrule
N/A
Rockwell
61-62
Height Spine to heel
47 mm
Width at Spine
2.8 mm
Weight
169 grams
Bevel
Double (50/50)
The Blacksmith
Ryusen Hamono is another fantastic maker working out of the Echizen City Area. 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.
Ryusen Hamono works primarily with SG2/R2, a high powder stainless steel that is very hard and grinds super thin behind the edge. The blades generally have a shorter blade height, which makes them great for precise slicing tasks. Their profiles vary quite a bit, from aggressive sweeping k-tips to more traditional yet modern gyuto shapes. The blades are very consistent, as they employ both modern and traditional techniques, each blade is hand sharpened and impeccably sharp out of the box. Every handle has a unique pattern, particularly the Blazen line, which has a distinctly comfortable taper, compared to the Tanganryu line, which is a hybrid western micarta handle, also with a smooth finish.
From the Ryusen Hamono website...
～ High grade model that pursues brilliant beauty and sharpness ～
Among the many series of Ryusen knives, the "Oukokuryu" series was created with the aim of being the highest grade.The cutting edge is made of ultra-high-grade stainless steel "Super Gold 2" made by powder metallurgy, and the sharpness pursued to the limit achieves high sustainability and durability.In addition, 99 layers of nickel damascus base metal are hammered by skilled craftsmen to create a unique damascus pattern, resulting in a blade with unprecedented depth and beauty.The handle is made of stabilized wood that uses "poplar", which has a beautiful heathered grain and knobs. Stabilized wood is a stable material that is resistant to water and temperature changes by infiltrating resin into wood and hardening it. A handle with a presence that makes the finest blade stand out."Oukokuryu Series" A top-class model that thoroughly pursues aesthetics and quality and incorporates the spirit of the craftsmen.The best quality will deliver even more gorgeous moments.
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 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.
These essential 6" (15 cm) tongs are useful for serving and plating, the perfect size for entertaining your table guests. An ergonomic and modern design, made from 18/8 stainless with a mirror finish. These are great for little things like nuts, candies, small sandwiches or anything else small to mid sized you eat with your hands but don't want people serving themselves with their hands.
Blade Length
272 mm
Total Length
436 mm
Steel
Aogami Super
Handle
Bubinga
Ferrule
n/a
Rockwell
62-63
Height Spine to heel
40 mm
Width at Spine
2.2 mm
Weight
173 g
Bevel
Double (50/50)
The Blacksmith
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. The Hayabusa series is a new offering from Hatsukokoro and we are so excited to have them in the shop.
The Hayabusa series is a new offering from Hatsukokoro and we are so excited to have them in the shop! This line comes to us from Seki City, Gifu Prefecture, Japan – imbued by its Falcon namesake, these knives are super light and thin, putting them on the laser-y side for sure. They have a curvier profile, making them great for rocking through ingredients, like herbs and garlic. Excellent value, factory made knives – perfect choice for the working chef or home cook who does not want to break the bank.
The Knife
The Sujihiki is meant for all things slicing. The long slender blade allows the user to perform nice long strokes and avoid sawing through proteins which leads to perfect, thin slices and no more tearing. Carving roasts, slicing brisket, thinly slicing fish are all within its grasp.
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.
Blade Length
150 mm
Total Length
270 mm
Steel
VG-10W Stainless
Handle
Keyaki
Ferrule
Green Pakkawood
Rockwell
61-62
Height Spine to heel
27 mm
Width at Spine
1.96 mm
Weight
80 grams
Makoto KurosakiWe're excited to have these knives in made by Makoto Kurosaki. Makoto Kurosaki trained as a sharpener and apprenticed under Hiroshi Kato-san, as part of Takefu Knife Village, based in Echizen city, Fukui prefecture, Japan. While Makoto is Yu Kurosaki’s older brother, he has his own shop separate from Yu's, and has sharpened several different lines from knife makers such as Yoshimi Kato and Takumi Ikeda, as well as Yu Kurosaki.
The “Style-K” line knives still have a great grind and geometry to them, they are slightly more robust than Yu's knives on the spine making them slightly less delicate. The fit and finish on these knives is also of a very high level with a perfectly smooth transition between the handle and ferrule, the joint between the tang and handle, and the rounding and polishing on the spine and choil.The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse. is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.
The KnifeThe petty knife is the Japanese answer to the western paring knife. At the shop we consider them to be much more useful than paring knives with the added length, while said length doesnt get in the way when doing delicate tasks like capping strawberries or bruniose shallots and garlic. The added length also allows this knife to be use for butchery tasks be in boning out a pork shoulder, breaking down whole poultry, or even small fish. If the gyuto (or santoku, or bunka, we don't judge) is used for all your prep work on the board, the petty is for all your in hand prep needs and is the second most important knife to add to your collection!
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.
Blade Length
135 mm
Total Length
248 mm
Steel
Ginsan
Handle
Pakka wood
Ferrule
N/A
Rockwell
61-62
Height Spine to heel
29 mm
Width at Spine
2 mm
Weight
85 grams
Bevel
Double (50/50)
The Blacksmith
The Sakon Ginga Octa-Grip series of knives feature a nashiji finish, brown pakka wood western style handles with no bolster and stainless ginsan steel. Although Ginsan is a corrosion-resistant stainless steel, the cutting feel is closer to the high-end carbon steel when sharpened to a nice bitey edge. With a great in hand feel, an easy to sharpen steel and a reasonable price point we think this is a great knife for professionals and home cooks alike!
The Knife
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 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.
Blade Length
152 mm
Total Length
298 mm
Steel
White #2 (Iron Clad)
Handle
Wenge
Ferrule
Buffalo Horn
Rockwell
62
Height Spine to heel
49 mm
Width at Spine
6.9 mm
Weight
234 grams
Bevel
Single (Right Handed)
Hatsukokoro Shirasagi
The Shirasagi line comes to us from Tosa city, Kochi Prefecture, Japan – made by a group of undisclosed craftsmen, and sharpened by Myojin-san, who trained at Konosuke (based in Sakai city, Osaka Prefecture, Japan). At the price these Migaki finish knives are a must have workhorse for any kit, the white #2 steel will take an amazing edge and is incredibly easy to sharpen and polish to your liking. The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.
The KnifeThese migaki variants of the Shirasagi line showcase clean work, with an understated finish that doesn't leave much to hide behind. A breeze to keep razor sharp once its set up, this knife finds a happy middle ground of size where it breaks down small lake fish like a breeze, but is capable of working on larger fish while remaining manageable in hand. Be advised this knife is not particularly sharp out of the box and will require an initial sharpening before use.
The Deba is a single bevelled knife, traditionally used for fish butchery in Japan. It excels at breaking down fish and fileting. Debas are typically heavier, have a thicker spine, taller blade height, aggressive belly, and stronger at the tip and heel, with a taper towards the tip. Single bevel knives are mainly made out of carbon steel, and can be sharpened extremely sharp, therefore are preferred by professional sushi chefs. This is a task specific knife, typically ranging between 150mm and 300mm in length.
**THIS KNIFE IS FOR RIGHT HANDED USE ONLY**
Knife Care (Iron Clad)
This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
Simply wipe the knife with a damp cloth immediately after use.
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
295 mm
Total Length
455 mm
Steel
White #2 (Iron Clad)
Handle
Wenge
Ferrule
Buffalo Horn
Rockwell
62-63
Height Spine to heel
34 mm
Width at Spine
4.1 mm
Weight
240 grams
Bevel
Single (Right handed)
Hatsukokoro Shirasagi
The Shirasagi line comes to us from Tosa city, Kochi Prefecture, Japan – made by a group of undisclosed craftsmen, and sharpened by Myojin-san, who trained at Konosuke (based in Sakai city, Osaka Prefecture, Japan). At the price these Migaki finish knives are a must have workhorse for any kit, the white #2 steel will take an amazing edge and is incredibly easy to sharpen and polish to your liking. The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.
The KnifeThese migaki variants of the Shirasagi line showcase clean work, with an understated finish that doesn't leave much to hide behind.
The Yanagiba is a single bevelled knife, traditionally used for slicing fish and proteins. The long blade allows for effortless one stroke cuts, where the considerable weight of the blade will do most of, if not all the work. It is important to note that yanagiba are very thin behind the edge, and should not be used for rough tasks. Single bevel knives are mainly made out of carbon steel, and can be sharpened extremely sharp, therefore are preferred by professional sushi chefs. This is a task specific knife, typically ranging between 180mm and 360mm in length.
**THIS KNIFE IS FOR RIGHT HANDED USE ONLY**
Knife Care (Iron Clad)
This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
Simply wipe the knife with a damp cloth immediately after use.
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.
The Naniwa Professional line (previously known as the Chosera line) are super hard splash and go stones. These stones are slow wearing, fast cutting and HARD. They have a higher amount of abrasives and less binder than other lines from Naniwa, and are one of the best lines of stones money can buy in our opinion!
Dimensions : 210mmx70mmx20mm
Blade Length
185 mm
Total Length
340 mm
Steel
White #2 (Iron Clad)
Handle
Wenge
Ferrule
Buffalo Horn
Rockwell
62-63
Height Spine to heel
51 mm
Width at Spine
8 mm
Weight
360 grams
Bevel
Single (Right Handed)
Hatsukokoro Shirasagi
The Shirasagi line comes to us from Tosa city, Kochi Prefecture, Japan – made by a group of undisclosed craftsmen, and sharpened by Myojin-san, who trained at Konosuke (based in Sakai city, Osaka Prefecture, Japan). At the price these Migaki finish knives are a must have workhorse for any kit, the white #2 steel will take an amazing edge and is incredibly easy to sharpen and polish to your liking. The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.
The KnifeThese migaki variants of the Shirasagi line showcase clean work, with an understated finish that doesn't leave much to hide behind. A breeze to keep razor sharp once its set up, this knife finds a happy middle ground of size where it breaks down small lake fish like a breeze, but is capable of working on larger fish while remaining manageable in hand. Be advised this knife is not particularly sharp out of the box and will require an initial sharpening before use.
The Deba is a single bevelled knife, traditionally used for fish butchery in Japan. It excels at breaking down fish and fileting. Debas are typically heavier, have a thicker spine, taller blade height, aggressive belly, and stronger at the tip and heel, with a taper towards the tip. Single bevel knives are mainly made out of carbon steel, and can be sharpened extremely sharp, therefore are preferred by professional sushi chefs. This is a task specific knife, typically ranging between 150mm and 300mm in length.
**THIS KNIFE IS FOR RIGHT HANDED USE ONLY**
Knife Care (Iron Clad)
This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
Simply wipe the knife with a damp cloth immediately after use.
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
195 mm
Total Length
350 mm
Steel
R2 (SG2)
Handle
Stabilized Birch
Ferrule
G10 White Spacer
Rockwell
63-65
Height Spine to heel
44 mm
Width at Spine
2.35 mm
Weight
175 grams
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. The Anmon line is inspired by the Anmon waterfalls, also located in Aomori prefecture, on the western most part, in Shirakami-Sanchi, designated as a natural World Heritage site. 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”.
The KnifeThe Gyuto is the Japanese equivalent to a standard western style Chef's knife and is THE most versatile shape available. It can be used to break down fish and other animals, chop vegetables with both an up and down and rocking motion, slice cooked and raw proteins and anything else you can think of. We highly recommend this shape to anyone looking for that one go to knife they can grab with confidence for any task.
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.
These beautiful wa handles are made of rosewood, aluminum and turquoise trustone.To have this handle installed to a knife in the order add a Handle Installation to your cart. If you purchase a knife with no handle, there is no need to add handle installation to your cart. If you are ordering multiple knives please specify which you would like handled. 90-150mm : Length 110mm Weight 32 grams165-210mm : Length 130mm Weight 42 grams240mm+ : Length 140mm 58 grams
Blade Length
150 mm
Total Length
mm
Steel
Carbon Steel
Handle
Wooden
Rockwell
58-59
Height Spine to heel
mm
Width at Spine
mm
Weight
g
Bevel
Double (50/50)
The Knife
Browne 150 mm (6") carbon steel oyster knife.
The Naniwa Professional line (previously known as the Chosera line) are super hard splash and go stones. These stones are slow wearing, fast cutting and HARD. They have a higher amount of abrasives and less binder than other lines from Naniwa, and are one of the best lines of stones money can buy in our opinion!This is our favourite 400 that we've used. It will cut an edge in on a quite dull knife without effort, and leave great tooth for your edge if you don't polish it too long afterwards on higher grits. This paired with a quick touch on a 1k and then an even quicker stop on the 5K or equivalent will leave you with a refined enough edge to maintain a good cutting feel, but all the tooth needed for tomatoes, peppers, sinew and silverskin. Not to mention that this stone have a very consistent grit making it great for coarse work to set a foundation to polish on top of, where cheaper coarse grit stones tend to have a more inconsistent grain size and can cause unsightly feep scratches that are more difficult to work out on subsequent higher grit stones. All around, a shop favourite!Dimensions : 210mmx70mmx20mm
A no-frills stainless steel scraper, great for scooping up dough off your counter and ingredients off from your cutting board! Textured white plastic handle for good grip. NSF certified and very easy to clean!
Dimensions: 3" x 6" (7.6 x 15.2 cm)
We recommend this stone to anyone who is purchasing a brand new knife and looking for an affordable sharpening option to maintain the edge of their new knife. The 1000 grit side is effective at removing a small amount of steel, all you will need to do on a brand new knife. After using the #1000 grit side, flip the stone over to polish the edge of the knife on the #6000 grit side and get a silky smooth edge. If you are looking for a stone to sharpen older, more dull knives, we recommend the #320/1000 grit stone.
All of the whetstones sold at the shop are water stones, do not put oil on any of them, you will ruin your stone. Holding the knife at a consistent angle while sharpening is one of, if not, the most important thing to consider when sharpening; thus, maintaining a flat stone is of equal importance. Pick up a truing stone to maintain a flat stone in order to achieve the best results.
Dimensions: 180 x 60 x 25mm For guidance on sharpening feel free to check out our free videos on Youtube :SHARP Youtube ChannelOr sign up for an in store sharpening class!
Blade Length
265 mm
Total Length
425 mm
Steel
White #2 (Iron Clad)
Handle
Wenge
Ferrule
Buffalo Horn
Rockwell
62-63
Height Spine to heel
33 mm
Width at Spine
3.1 mm
Weight
225 grams
Bevel
Single (Right handed)
Hatsukokoro Shirasagi
The Shirasagi line comes to us from Tosa city, Kochi Prefecture, Japan – made by a group of undisclosed craftsmen, and sharpened by Myojin-san, who trained at Konosuke (based in Sakai city, Osaka Prefecture, Japan). At the price these Migaki finish knives are a must have workhorse for any kit, the white #2 steel will take an amazing edge and is incredibly easy to sharpen and polish to your liking. The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.
The KnifeThese migaki variants of the Shirasagi line showcase clean work, with an understated finish that doesn't leave much to hide behind.
The Yanagiba is a single bevelled knife, traditionally used for slicing fish and proteins. The long blade allows for effortless one stroke cuts, where the considerable weight of the blade will do most of, if not all the work. It is important to note that yanagiba are very thin behind the edge, and should not be used for rough tasks. Single bevel knives are mainly made out of carbon steel, and can be sharpened extremely sharp, therefore are preferred by professional sushi chefs. This is a task specific knife, typically ranging between 180mm and 360mm in length.
**THIS KNIFE IS FOR RIGHT HANDED USE ONLY**
Knife Care (Iron Clad)
This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
Simply wipe the knife with a damp cloth immediately after use.
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.
These sweet mandolins will make quick work slicing through cases and cases of veg prep, and is convenient enough to whip out for a quick batch of pickles! With adjustable thickness, and two different sets of teeth included for fine or coarse julienne, this mandolin will save you lots of time, or just help keep your cuts consistent!Perhaps the coolest part of this mandolin is the finger guard that fits right into the underside so you never lose it! Remember to be careful when using your mandolin and always use the guard, your fingertips are worth more than the last centimeter of carrot, we promise!
Dimensions: 320 (L) x 92 (W) x 28 (H) mm (12.6 x 3.6 x 1.1”)
Max cut width : 67mmMax cut thickness : 3mmFine teeth : 1mm Coarse Teeth : 2.5mm
