Japanese Kitchen Knife store

FrontPage

日本の伝統600x100.png

画像の説明




Clearance Sale <October> 


Clearance Sale <October>  


October 5th to 31st

UP TO 50% OFF


swfu/d/auto_mwL12P.1 png.png


Guren


Bread Knife

Guren Bread Knife

Bread knives are a type of serrated knife. Although unlike other serrated knives, they are often simply called a Serrated Knife. Bread knives are usually between 25 cm and 27cm, with 25 cm being the most common length. The serrations on the blade make it ideal for cutting bread (and other foods with hand/soft composition). It is made from hi-quality stainless steel. The wave of this edge is calculated carefully when being made.


230mm   Was$328.00
   $100 Off  
                  $228.00



Boring Knife

Guren Boning Knife

A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish.


145mm   Was$365.00
   $50 Off  
                  $315.00




swfu/d/kiritsuke.png

Kiritsuke

This knife is called Kiritsuke knife which is used for slicing sashimi, peeling vegetables, and cutting most of ingredients for all around with only this one. The blade is made out of Yasuki Shiro II ko(white II steel) which is very suitable for Japanese chef knives. It is very hard steel and hold on the edge very hard, and very little impurities in the steel.

HANDLE; Magnolia with Water Buffalo horn bolster. BLADE; Hongasumi style blade which is harder steel blade on the blade of the edge and softer steel on the body of the blade. Those different steel combinations make easier to sharpen knife and the knife stronger, and make it easier on the processes of knife making.


size240mm   Was$675.00
   $125.00 Off  
                  $550.00



swfu/d/takayuki.png



Grand Chef SP

Grand Chef Gyuto -Premium Model-

This is a high-grade knife designed for chefs. It is manufactured from imported Uddeholm’s special alloy steel from Sweden and resistant to rusting with a very low amount of impurities.
Handle : Ironwood


size240mm   Was$785.00
   $150.00 Off  
                  $635.00


TUS Steel

TUS

Gyuto

size210mm   Was$155.00
   $17.00 Off  
                  $138.00

Santoku

size180mm   Was$165.00
   $27.00 Off  
                  $138.00



swfu/d/whetstone.png

1000 -Akamon Stone-

Whetstone 1000

Akamon has long been known for exceptionally high good quality stones, and these Traditional style stones are no exception. Akamon (1000 Grit) stone is a great beginner's stone. It is a medium grit sharpening stone. These are water stones and require soaking before use; the coarser the grit the more readily it will absorb the water.


Medium #1000   Was$45.00
   20% Off  
                  $38.00


Arato / Rough

Whetstone 300

Ceramic Stone is generally more abrasive and less forgiving than synthetic sharpening stones. They do not wear down as readily as standard synthetic stones and require only a small amount of water sprayed on the surface for sharpening, making them convenient for professionals in a busy kitchen.
This stone is 220 grit, and is mostly used on newly purchased knives that have not yet been sharpened. Arato(rough grain) is used adjust the angle of the edge and reform the shape.


Rough #320  Was$45.00
   20% Off  
                  $38.00




News   



OPEN
From 10:00am to 6:00pm


 

New Item


Today, We are delighted to announce that we have New Model Knives from Japan. The Knives are an absolately great!
You don't want to miss it!



swfu/d/whetstone.png




Suehiro Fine Stone #10000

#10000 Whetstone

#10000 Whetstone

Ceramic Stone is generally more abrasive and less forgiving than synthetic sharpening stones. They do not wear down as readily as standard synthetic stones and require only a small amount of water sprayed on the surface for sharpening, making them convenient for professionals in a busy kitchen.

Fine #10000 Grit


(L) 206x73x23mm $375.00




handai


Hanadai

The Handai, also called a hangiri or Sushi Oke, is the round, flat-bottomed wooden tub or barrel used in the last stage of making sushi rice, to serve rice for Temaki sushi, or to serve Sushi. After the rice has cooked, it is gently shifted to a tub that has been soaked for a while in water to prevent sticking, and spread across the bottom. Care is taken to move the rice in as few motions as possible, so as to avoid disfiguration. The dimensions of the Handai work to help set the rice, as moisture evaporates quickly from the vessel’s broad surface area.

Hanadai

These tub are traditionally made of Sawara- Japanese Cypress.



size270mm   $130.00
size300mm   $150.00
size330mm   $175.00



Special Cake Knife

Special Cake knife

Takayuki 33cm Cake knife has straight edge that allows you to slice cleanly through Cake and crusty breads. (Not serrated edge) It has a high stainless steel blade which resists rust and stains. It features a special taper grind edge that stays sharp and you can also easily to sharpen when you need it to have a sharper edge. The full tang blade extends from tip of knife to end of handle, this lends balance and weight to the knife making it easier to use. The knife is fitted with an ergonomic, contoured handle made of solid walnut and secured by triple compression brass rivets. This handle is soft and comfortable in your hand.


330mm   $280.00


Cake Knife

Cake knife

Takayuki 33cm Cake knife has straight edge that allows you to slice cleanly through Cake and crusty breads. (Not serrated edge) It has a high stainless steel blade which resists rust and stains. It features a special taper grind edge that stays sharp and you can also easily to sharpen when you need it to have a sharper edge. The full tang blade extends from tip of knife to end of handle, this lends balance and weight to the knife making it easier to use. The knife is fitted with an ergonomic, contoured handle made of solid walnut and secured by triple compression brass rivets. This handle is soft and comfortable in your hand.


330mm   $250.00


Pastry Spatula Offset

Pastry chefs love these spatulas for all sorts of precision tasks. The offset handles and flexible blades provide the exceptional control required for icing cakes, smoothing batter and spreading fillings or ganaches. The design also ensures great leverage and maneuverability for lifting cake layers or transferring cookies from baking sheet to cooling rack.

• Flexible, angled stainless-steel blades provide great leverage and control.
• Squared-off blade tips facilitate uniform spreading and smoothing.
• Plastic grip handle is perfectly balanced for top performance and a comfortable grip.
• The spatulas made of Japanese Steel which is sin and light weight.

Spatula Offset

130mm   $27.00

145mm   $33.00

175mm   $65.00

195mm   $75.00

210mm   $85.00

250mm   $95.00


Pastry Spatula

In professional pastry kitchens, chefs use these hardworking spatulas for everything from icing, frosting and glazing baked goods to assembling layer cakes and spreading fillings. Allowing you to work with precision and control, the long, slender blades are flexible enough to ensure optimal maneuverability, yet rigid enough to uniformly spread even the thickest ganaches.

• Flexible, stainless-steel blades provide great leverage and control.
• Squared-off blade tips facilitate uniform spreading and smoothing.
• Durable beechwood handles are perfectly balanced for top performance and a comfortable grip.
• The spatulas made of Japanese Steel which is sin and light weight.

Spatula

125mm   $16.00

180mm   $23.00

230mm   $35.00

250mm   $45.00

280mm   $55.00

305mm   $85.00


Triangle Spatula

Spatula

180mm   $85.00


18 Modle Gyuto

2018 Model Damascus 33`s Layer

Damascus refers to metal with a visible grain pattern or something with a texture. Folding and twisting while hammer forging controls the striped pattern.
Handle material:Stag Antler


180mm   $480.00



s/s Santoku

Student Modle S/S

Student Modle'knife is pretty awesome for the price. The blade is made from totally respectable s/s stainless steel enhanced with molybdenum and vanadium.

size180mm  $95.00



Suehiro Fixing Stone B005

Fixing Whetstone 2

A 200 grit Aluminum Carbide flattening stone with a grooved surface for extra abrasion and a channel for excess water to run off. This is a must with any stone to maintain its profile and efficiency.

(M)150x50x27mm $45.00



Workshop “ How to Sharpen your knife!!”



Are you tired of using dull knife? You want to learn how to sharpen your knife. Why don’t you take a lesson at Santoku Equipment Office? We’ll show you the correct techniques to sharpen your knives.

  • $50.00+ HST
  • Every Saturday Morning 10:00~12:00 (2h)
  • By Appointment Only

Before Workshop
Before taking a workshop, please check the availability and make an appointment for the workshop.
Bring your own Not-sharpened knives (2-3knives) and whetstone (medium as #1000 grit).

Cancellation
More than "2 business days" notice: Appointment will be rescheduled or canceled at no charge.
Less than "1 business day" notice: 50% of the service price will be charged.
No-show: 100% of the service price will be charged.
Gift certificates are non-transferable, non-refundable and non-replaceable if lost or stolen.




Recomended by



Kenta Takahashi: Executive Pastry Chef


swfu/d/auto_iAkS1n.png

Profile
Executive Pastry Chef at Boulevard

1)What does your knife or kitchen tools mean to you?

In pastry all details must be perfect. My tools enable me to produce that level of work all the time. It’s my part of body.

2)What did you find/ how do you feel for Japanese knives and kitchen tools once you’ve used them?

These spatulas have perfect balance and pliant metal. The quality of these two parts make the spreading very delicate stuff possible. I find these spatulas necessary to make spreading a perfect layer of cake, spreading chocolate or cream out evenly, and even for carrying.
To slice cakes or frozen mousses, a knife has to be thin but strong and straight. A chef knife could cut cakes but is too thick hence prevents the clean cut a pastry knife can achieve. The long design helps create a perfect straight like when I cut a big slab cake in one stroke. The thickness from tip to end of blade is an advantage as well.

3)What is the most important aspect of cooking to you?

Following recipe perfectly is one of most important aspect of pastry work. The ratio makes texture, taste, flavor, aesthetics, and balance of all of them. One can not break the balance because even just 1mm different in thickness of cream or dough changes the final product.

4)Could you express what is the strong part and weak part of Japanese knives and tools if you’ve find?

This quality that is promised in a Japanese knife is world reknowned. It is the price might be weak point for some people. It’s depends on what quality you are looking for in your work.
My knife and spatula are like my partner in life forever so I value investing in the quality of more expensive knife if it allows me to further the quality of my work.




New Service -Online shopping service-

Santoku Equipment Office is now and finally offering online shopping service. Please visit our SANTOKU e-STORE from here.




swfu/d/auto_6GH9RX.png




        

Custom Made or Special Order


Special Order,group

If you would like to order your custom-made knife, special order or special repair for your knife (ex: repair for its handle).
This is the last day for the next shipping order to Japan.
We would appreciate if you could come to our store to discuss about the detail.
We would like to ask you to let us know by Feb 15th, 2017

Also, we’ll have a variety of new models from coming March. They’ll be announced on our website after they’re arrived, so please find them and visit us again.


Charity Donations for Japan Earthquake



Charity Donations for Japan Earthquake / Tsunami Disaster

As you may be aware, on March 11th 2011 a magnitude 9.0 earthquake hit the town of Tohoku, in the northern part of Honshu, the main island of Japan. The earthquake caused a Tsunami that hit the coast of Tohoku and many lives were taken away all of a sudden. 15,000 lives were lost, and 20,000 people still remain missing according to an official report (March 25). The earthquake and tsunami survivors are now living in shelters, evacuation centres, staying in their damaged houses, or sleeping inside their cars. Furthermore, many families were scattered and separated by this devastating natural disaster.

Santoku Equipment Office is asking for your generous support to improve the current situation in the areas of Tohoku. We have been thinking how to make a societal contribution to also help in providing support and aid to the survivors. Instead of donating to mainstream organizations such as Redcross Canada or Redcross Japan, Santoku Equipment Office has been considering local non-profit organizations, and decided to support "Stage Earth", a non-profit humanitarian aid organization based on the Tohoku International clinic in Miyagi. We decided to offer our donation to Stage Earth for its great efforts in caring for the victims of the March 2011 earthquake in Japan. This organization provides psychiatric and psychological care as well as general health care to the survivors. Dr. Kuwayama of Earth Stage, Tohoku international clinic, wrote the following in his blog:

“The clinic needs our help. Many arrive at the clinic without insurance. Supplies are becoming scarce. In a nation with an aging population, there are very few functioning hospitals in the disaster area.

The people of Miyagi need all the emotional and financial support they can get. Many inexpensive medications and treatments can save lives. You can save lives.
Please donate”.

-Stage Earth Vancouver-

I hope you can help us in supporting earthquake and tsunami survivors by donate


Workshop Gift Certificates - Gift Card

Workshop Gift Certificate
            $40.00

Workshop Gift Certificate


Sharpening Service

Fix,group



Fix and Blade Repair

If you crack or chip your blade, bring it to us for repair. We use specialized mechanical water wheels imported from Japan. All knives are hand finished on water stones. Prices vary according to the type of knife and amount of repair work necessary.

Western  Style $35.00 up

Japanese Style $40.00 up


Sharpening Service

Are you having trouble with sharpening your knives? Santoku Office can sharpen virtually Western & Japanese style ( except Bread knife ). If you want an extra-sharp edge for a special request, we fix and tune-up your knives. We will sharpen them by hand using a variety of Japanese water stones. Some special request requires more labor and will cost slightly more to sharpen.


〜150mm  151〜210mm211〜270mm271mm〜
Western Style   
  $10.00
  
  $15.00
  $20.00
  $25.00  
Japanese Style   
  $35.00up
 
  
  $45.00up
 
  
  $50.00up
 
Boning Knife
  $15.00up
 
  
  $25.00up
 
  
  $30.00up
 
  
  
 


  *150㎜ only petty knife
  * Except Pocket Knife and Boning Knife






a:190133 t:47 y:72

powered by Quick Homepage Maker 4.50
based on PukiWiki 1.4.7 License is GPL. QHM

最新の更新 RSS  Valid XHTML 1.0 Transitional