Japanese Kitchen Knife store

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Sugihara Custom Yanagiba

Sashimi 240mm Yanagiba knife
lade: special molybdenum corrosion steel / Single edge (corrosion-resistant steel)
Handle: Desert ironwood
Accessory: scheide saya

size240mm 　 Was$850.00
　　　$100.00 Off　　
　　　　　　　　　　　　　　　　　　$750.00

－Ｈａｇａｎｅ－

It is used for all kinds of ingredients to slicing, peeling, and cutting as Chef knife. The blade is not stainless steel but Japanese steel called "Hagane", so it is going to be rust, if we do not take care of the blade for a long time, however; it is much sharper than stainless steel and the blade of edge hold on last longer without sharpening the edge with whetstone.

size210mm 　 Was$158.00
　　　$20.00 Off 　　
　　　　　　　　　　　　　　　　　　$130.00

size240mm 　 Was$195.00
　　　$45.00 Off 　　
　　　　　　　　　　　　　　　　　　$150.00

size270mm 　 Was$235.00
　　　$60.00 Off 　　
　　　　　　　　　　　　　　　　　　$175.00

－Ｈａｇａｎｅ－

It is used for all kinds of ingredients to slicing, peeling, and cutting as Chef knife. The blade is not stainless steel but Japanese steel called "Hagane", so it is going to be rust, if we do not take care of the blade for a long time, however; it is much sharper than stainless steel and the blade of edge hold on last longer without sharpening the edge with whetstone.

size240mm 　 Was$175.00
　　　$45.00 Off 　　
　　　　　　　　　　　　　　　　　　$130.00

size270mm 　 Was$185.00
　　　$40.00 Off 　　
　　　　　　　　　　　　　　　　　　$145.00

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.

size250mm 　 Was$130.00
　　　$20 Off　　
　　　　　　　　　　　　　　　　　　$110.00

Sabaki -Western Model-

The Sabaki’s Western-style counterpart is a boning knife. All-purpose boning knives are ideal for French-style hanging butchery. The knife provides hi-quality stainless steel.

150mm 　 Was$130.00
　　　50％ Off　　
　　　　　　　　　　　　　　　　　　$65.00

size170mm 　 ＄165.00
170mm 　 Was$165.00
　　　50％ Off　　
　　　　　　　　　　　　　　　　　　$85.00

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.

size160mm 　 Was$275.00
　　　$75 Off　　
　　　　　　　　　　　　　　　　　　$200.00

Damascus Nakkiri
- Japanese Style-

size160mm 　 Was$285.00
　　　$40.00 Off 　　
　　　　　　　　　　　　　　　　　　$245.00

Grand Chef

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.

size180mm 　 Was$265.00
　　　$45.00 Off 　　
　　　　　　　　　　　　　　　　　　$220.00

size210mm 　 Was$285.00
　　　$50.00 Off 　　
　　　　　　　　　　　　　　　　　　$235.00

size240mm 　 Was$335.00
　　　$70.00 Off 　　
　　　　　　　　　　　　　　　　　　$265.00

Sabaki

Sabaki -Western Model-

The Sabaki’s Western-style counterpart is a boning knife. All-purpose boning knives are ideal for French-style hanging butchery. The knife provides hi-quality stainless steel.

150mm 　 Was$150.00
　　　50％ Off　　
　　　　　　　　　　　　　　　　　　$75.00

170mm 　 Was$170.00
　　　50％ Off　　
　　　　　　　　　　　　　　　　　　$85.00

Sabaki Janapese-style

The Sabaki’s Western-style counterpart is a boning knife. All-purpose boning knives are ideal for French-style hanging butchery. The knife provides hi-quality stainless steel.

150mm 　 Was$125.00
　　　$30 Off　　
　　　　　　　　　　　　　　　　　　$95.00

Sabaki　Western-style 　

The Sabaki’s Eastern counterpart is a boning knife. It is a poultry boning knife. The knife provides hi-quality stainless steel.

150mm 　 Was$125.00
　　　$30 Off　　
　　　　　　　　　　　　　　　　　　$95.00

DCK is a regular chef’s knife. It’s comfortable and easy to handle. DCK use hi-quality by carbon. The wood-handles provide good grip. DCK is used many chefs in Japan.

size240mm 　 Was$290.00
　　　$60.00 Off　　
　　　　　　　　　　　　　　　　　　$230.00

Kikuhiro 　 Gyuto

　　　　　　　　　　　　　　　　　

size240mm 　 Was$280.00
　　　$100 Off 　　
　　　　　　　　　　　　　　　　　　$180.00

size270mm 　 Was$290.00
　　　$100.00 Off 　　
　　　　　　　　　　　　　　　　　　$190.00

1000 -Akamon Stone-

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
　　　$7 Off　　
　　　　　　　　　　　　　　　　　　$38.00

Shuehiro CR-3800 #3000/ #1000

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.

Two side: Fine #3000/Medium #1000 Grit

183x63x28mm　 Was＄135.00
　　　20% Off　　
　　　　　　　　　　　　　　　　　　$120.00

Shuehiro CR-4800 #6000/ #1000

The Cerax stones are also super practical. This set has the 1000 Grit stone and 6000 Grit stone, back to back, in a protective box that also works as a holder while you sharpen. They are both 185mm long and 65mm wide, but the 1000 Grit stone is a bit thicker at 16mm than the 13mm 6000 Grit stone. The set also comes with a small Nagura stone for creating a slurry or for cleaning your stones. These are water stones, so you'll want to soak for 5-10 minutes before use, but let them thoroughly dry between uses.

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.

Two side: Fine #6000/Medium #1000 Grit

183x63x28mm　 Was＄145.00
　　　15.00 Off　　
　　　　　　　　　　　　　　　　　　$130.00

Fix and Sharpening List

There are fixed knives list. Can you press a button.

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.

• $60.00+ Tax
• Every Saturday Morning 10:00～12:00 (2h) or After 6pm on weekdays 18:00～20:00 (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

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.

　　　　　　　　

Custom Made or Special Order

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”.

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

Workshop Gift Certificates - Gift Card

Workshop Gift Certificate
　　　　　　　　　　　　$60.00

Sharpening Service

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.

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

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