Japanese Kitchen Knife store

Japanese Garden

Shiso Leaf

Perilla (Shiso)
Perilla is either red or green, the red perilla having an anise flavor and slightly less spicy than the green variety, which tastes more like cinnamon. The leaves, which are rich in calcium and iron, are used for seasoning, coloring, pickling and garnishing. Shiso leaves can be used whole or cut into strips. Use the flower buds by collecting the seeds at the end of the season to sprinkle on salad and rice. The Japanese, in particular, use the red variety to color umeboshi and pickled ginger. Perilla seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto. Green perilla leaves are often wrapped around sushi or served with "sashimi" as a garnish. They also are added to soups, tempura or dried and sprinkled over rice. Japanese chefs add red perilla to tofu or bean curd dishes or use it wrapped around pieces of meat.

Edible soybean, called Edamame in Japan, is grown mainly to harvest the young green-shelled beans for vegetable uses, but not for the matured soybean crops. Plants grow best in warm climates but poorly in cold conditions. Soybean seed germination is relatively sensitive to water content in soil. Seeds can be easily rotted and fail to germinate if overwatered or soaked. Keep soil only moist but not soaked during the germinating period. Edible soybean produces clusters of pods with green beans. Pick the pods when they are plump but still green. All pods on the plants are harvested at the same time. It is suggested to start seedings at several different times, so you can have continuous harvests of Edamame beans.

How to cook Edamame: Boil the pods in the unsalted or salted water for 10 minutes and then shell the beans inside, simply by squeezing beans out of the pods, for eating. This is the Japanese way to enjoy Edamame soybeans, excellent for snacks and appetizers. The cooked or uncooked pods can be stored in the freezer for later uses. In China and other areas, the shelled raw edible soybeans are cooked with meat or mixed with other vegetables for various dishes. Beans are very tasty and delicious.

Opened Box Sale

Grand Chef

High-grade knife for professional chefs, made from the Swedish Uddeholm special alloy steel – almost free from impurities. (These knives are made from Swedish copper which is the best in all stainless steel.) Fitted with traditional European style black wooden handles.

Petty （Only 2 Pieces）

15% Off　　$-27.00
Knife size120mm 　 $161.00
　　　　　　　　　　　　　　　　　　$138.00

15% Off　　$-27.00
Knife size150mm 　 $175.00
　　　　　　　　　　　　　　　　　　$148.00

Gyuto （Only 2 Pieces）

30% Off　　$-80.00
Knife size180mm 　 $264.00
　　　　　　　　　　　　　　　　　　$184.00

30% Off　　$-80.00
Knife size210mm 　 $281.00
　　　　　　　　　　　　　　　　　　$201.00

30% Off　　$-83.00
Knife size240mm 　 $331.00
　　　　　　　　　　　　　　　　　　$248.00

Slicer （Each 2 Pieces）

30% Off　　$-81.00
Knife size210mm 　 $276.00
　　　　　　　　　　　　　　　　　　$195.00

35% Off　　$-100.00
Knife size240mm 　 $321.00
　　　　　　　　　　　　　　　　　　$221.00

Clearance Sale

This Sale must be completed between
August 7th 2010 and September 25th 2010

Deba

　　　（Only 1 Piece）
-Strong, Beautiful and Best Quality-

This knife is used Blue Steel. This steel is high quality carbon steel, created by adding chromium and tungsten to white steel.
The Deba is mainly used for cleaning and filleting fish and dressing poultry and other meats. The most notable feature of this knife is the heaviness added by the wide spine. This lends the stability and extra heft needed to cut through tough joints and thick bones with ease. The heel of the blade is used for chopping and cutting through bones. When extra force is needed, the fist of the free hand may be used to push down on the spine near the handle.

25% Off　　$-75.00
Knife size150mm 　 $315.00
　　　　　　　　　　　　　　　　　　$240.00

25% Off　　$-95.00
Knife size165mm 　 $370.00
　　　　　　　　　　　　　　　　　　$275.00

Similar quality to Kikutora knife but with a lighter finish. Fitted with a traditional riveted black wooden handle. Ideal for use by professionals, semi-professionals and home gourmet.

Petty

30% Off　　$-35.00
120mm 　$117.00
　　　　　　　　　　　　　　　　　　$82.00

30% Off　　$-38.00
150mm 　$127.00
　　　　　　　　　　　　　　　　　　$89.00

Gyuto

10% Off　　$-11.00
210mm 　$150.00
　　　　　　　　　　　　　　　　　　$139.00

10% Off　　$-19.00
240mm 　$187.00
　　　　　　　　　　　　　　　　　　$168.00

15% Off　　$-30.00
270mm 　$225.00
　　　　　　　　　　　　　　　　　　$195.00

Highest quality molybdenum steel. The blades are superbly sharp and durable and beautifully balanced with mahogany handles.

Petty

30% Off　　$-39.00
120mm 　$127.00
　　　　　　　　　　　　　　　　　　$88.00

30% Off　　$-41.00
150mm 　$137.00
　　　　　　　　　　　　　　　　　　$96.00

Santoku

20% Off　　$-30.00
165mm 　$184.00
　　　　　　　　　　　　　　　　　　$154.00

Gyuto

15% Off　　$-30.00
270mm 　$275.00
　　　　　　　　　　　　　　　　　　$245.00

Sabaki - Boning knife -

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.
　　　（Only 5 Pieces）
25% Off　　$-25.00
　　size150mm 　 $180.00
　　　　　　　　　　　　　　　　　　$155.50
Steel Bar

A blunt knife is going to be sharp with this edge knife sharpener. This is made from Swedish copper so it’s so hard. Swedish copper is the best in all stainless material. The blade is 12 inch. This is quite useful. As long as you own this, the blade of your knife keeps as sharp as a brand new.

　　　（Only 5 Pieces）
25% Off　　$-19.50
　　size300mm 　 $85.00
　　　　　　　　　　　　　　　　　　$65.50

New Model

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!

Tosa Damascus

Kitchen knife with Suminagashi Grain ( Japanese Damascus). The multiple folding and forge-welding of the knife steel (Japanese Suminagashi) produces a fine wave pattern, which makes the blade of this 51steel layer hand forged kitchen knife. This material is Japanese Caron Steel “Tamahagane”. The grade is White steel. The warm color and natural grain of Mahogany handle rounds off the natural pure appearance of the knife. A knife without frills.

Santoku
　　size165mm 　 $347.00

Gyuto
　　size180mm 　 $366.00
　　size210mm 　 $393.00

Yanagiba -Sashimi Knife-
Left Handed Blades

You cannot find Yanagida for left handed people in Canada, but we have and sell them. They are made by white steel and quality is so incredible. They are shining all the time.

　　size240mm 　 $363.00
　　size270mm 　 $455.00

New 　Recomended by

Peter Isacu　
IL GIARDINO：Exexutive Chef

What does your knife mean to you?

My knife is one of the most important tools of my trade. I use a variety of different knives throughout the day to complete my tasks.

What did you find / how do you feel for Japanese knives once you’ve used them?

I find that most of the Japanese knives I use to be of superior quality compared to other knives in my tool box. In all respects I have found Japanese knives to be well balanced in addition to being beautifully crafted which is a quality you learn to appreciate throughout my years of experience.

Service

• 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

Edging knives are the essence with your cooking ! As long as you do that, you can cook very well and make them irresistable.


Western 　Style $10.00 up

Japanese Style $21.00 up

• Knife Sharpening Workshop

Is your kitchen full of dull knives? Learn the correct techniques to sharpen your knives to keep them at optimum performance for more efficient cooking. Demonstration, Watching DVD & hands-on workshop.

• Gift Wrapping Service
  • Creatiuely Wrapped
  • Paper used may vary from shown
  • This is for only knives
    
    

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