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Suehiro Fine Stone #10000
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
Douzan Damascus series of cutlery features an impressive 33-layer Damascus blade with a high quality VG-10 'super steel' core for sharpness, edge retention, and rust resistance. The blades have a Rockwell hardness of 60 to 61°, resulting in a knife blade with a balance between rigidity and flexibility. Blades are sharpened, high polished, and utilize V-Cut form. This grinding method results in incredibly sharp knives with exceptional food release.
The Tsuba is composed of nickel silver which features anti-bacterial and anti-rust properties. The red pakkawood handle features an innovative octagonal twisted shape, allowing for a comfortable and secure grip with a decorative pin.
180mm $365.00
Guren Damascus series of cutlery features an impressive 33-layer Damascus blade with a high quality VG-10 'super steel' core for sharpness, edge retention, and rust resistance. The blades have a Rockwell hardness of 60 to 61°, resulting in a knife blade with a balance between rigidity and flexibility. Blades are sharpened, high polished, and utilize V-Cut form. This grinding method results in incredibly sharp knives with exceptional food release.
The handle’s end caps are mirror finished and provide additional balance. The striking red Pakka wood handles are triple-riveted, accented with red spacers and a traditional Japanese decorative pin
The bottom of the handle is flat shape and can be used for garlic and other purposes.
“Guren” Damascus series feature 33 layers of Damascus-patterned blades with a core of high carbon VG-10 stainless steel, which provides excellent rust resistance and a long-lasting edge as well as its beautifulness.
In addition, the Hammered pattern stimulates the beautifulness of the Damascus.
180mm $300.00
The Gyutou is the Japanese equivalent of the Western chef knife. It is an all-purpose knife and can be used for cutting meat, fish and vegetables. Lightweight and thin, these knives have a sharper blade and maintain their sharpness longer than most Western chef knives.
210mm $345.00
240mm $420.00
The Petty is a peeling, paring, and carving knife for vegetables, fruits, herbs, and other delicate work.
110mm $238.00
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.
230mm $328.00
Boring 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 $365.00
Inabayama of knives uses the same Molybdenum Vanadium -8A- that is featured in there pro series (shown above) offering a high quality finish and excellent edge retention. A beautifully polished pakka wood handle is fitted on these full tang knives and the butt is fitted with a mirror finished end cap. These knives do not have a bolster allowing Zanmai to offer a knife with professional quality blade at a good price.
This is full-tang. Zanmai incorporate the most desired feedback form the chef on this products. So, the balance of the weight is proper and it’s durable. Zanmai are very careful to design the mechanism even invisible part for the professional use.
The handle is polished by our craftsman. It is a type of craft which has incorporated contemporary trends with the traditional craftsmanship. It is worked piece by piece with high technique and fine work fits your grip perfectly.
180mm $170.00
The Gyutou is the Japanese equivalent of the Western chef knife. It is an all-purpose knife and can be used for cutting meat, fish and vegetables. Lightweight and thin, these knives have a sharper blade and maintain their sharpness longer than most Western chef knives.
210mm $210.00
240mm $230.00
Nakkiri Knives are Japanese-style vegetable knives. These knives are also much thinner. The blade is suitable for chopping vegetables, if the thicker blade can break the vegetable slice. The Nakkiri have a much thinner blade. This does not help with cutting small bones in fish or meat, but is useful for cutting vegetables.
180mm $170.00
The Petty is a peeling, paring, and carving knife for vegetables, fruits, herbs, and other delicate work.
90mm $135.00
110mm $150.00
Cleaver Knife
In contrast to other kitchen knives, the cleaver has an especially tough edge meant to withstand repeated blows against meat and bone. This is accomplished by using a softer steel and thicker blade – a harder steel and thinner blade will fracture more readily. the knife's design, like a hatchet or axe, relies on its weight to cut efficiently.
In fact, the presence of a "razor-edge" on a cleaver can be counterproductive as it will rapidly degrade with use.
size120mm ＄195.00
size160mm ＄210.00
size185mm ＄230.00
Aluminum Knife Case
It is Aluminum knife case. The case completes with inserts for 7 knifes (less than 270mm). It is lockable for safely storing and transporting the knives and protect your knives and hold them in place for transportation.
less than
- Yanagi-ba 270mm
- Usuba 195mm
- Deba 165mm
- Gyuto 270mm
- Petty 150mm
- Santoku 180mm
470 x 160 x 95mm $355.00
Leather Knife Case
This classic looking knife case is made of black leather with synthetic velvet lining on the inside. It has 6 knife slots. Lockable with keys. *Knife is not included.
One way this case could be used is shown in one of the images. The knives in the picture are:
- Yanagi-ba 330mm
- Usuba 195mm
- Deba 165mm
- Deba 180mm
- Gyuto 165mm
- Gyuto 270mm
- Petty 150mm
- Sujihiki 270mm
580 x 280 x 90mm $650.00
Kitchen Scissors 1
A solid stainless steel construction that will feel sturdy in your hands. It is forged from Japanese special steel in Seki city, Japan, a city renowned for their production of premium cutlery. Their ability to handle a wide variety of tasks, from boning chicken to trimming herbs, will guarantee that these shears will become a must have companion in the kitchen. It can be separated in to two parts in a single action for easy cleaning and is dishwasher safe.
Ideal for
opening food packaging,
clipping herbs,
dicing bacon,
skinning chicken,
trimming artichokes
and much more.
$45.00
Kitchen Scissors 2
A solid stainless steel construction that will feel sturdy in your hands. It is forged from Japanese special steel in Seki city, Japan, a city renowned for their production of premium cutlery. Their ability to handle a wide variety of tasks, from boning chicken to trimming herbs, will guarantee that these shears will become a must have companion in the kitchen. It can be separated in to two parts in a single action for easy cleaning and is dishwasher safe.
Ideal for
clipping herbs,
dicing bacon,
skinning chicken,
trimming artichokes
and much more.
$40.00
Wa Santoku
While wrapped in stainless steel for ease of maintenance, the carbon core of the knife will discolor with normal use and could rust if abused.
Handles are oval shaped Shitan-wood.
180mm $265.00
Wa Nakkiri
While wrapped in stainless steel for ease of maintenance, the carbon core of the knife will discolor with normal use and could rust if abused.
180mm $265.00
Gyuto
While wrapped in stainless steel for ease of maintenance, the carbon core of the knife will discolor with normal use and could rust if abused.
180mm $260.00
Carver's Slipstone
Carver's Slipstone - 280 Grit
Carver's Slipstone - 1000 Grit
These paired waterstone sets include a standard slipstone and a fluted block for working outside bevels. Five flutes offer radii of 2.5mm, 6mm, 9mm, 12mm & V edges.
98x65x20mm 280 Grit ＄30.00
98x65x20mm 1000 Grit ＄35.00
Sculptor’s Whet Stone - How to use them
These stones can be used to sharpen most sculptor's tools. The large concave stones sharpen the outside edges; the small convex stones sharpen inside edges. The illustration at the upper left shows how a stone is used. Sharpening motion is eliptical, i.e., back-and-forth and side-to-side simultaneously. Using the stone in this manner has the advantage that much larger tools may be sharpened than the size of the groove indicates.
Because Japanese stones are soft, their shapes may be changed using 80 - 120 grit wet-or-dry sandpaper. This is especially useful if you wish to use the convex stones to sharpen the inside of a V-tool, for example, and the stone does not have the proper shape. You only need to pass the stone over a piece of wet-or-dry sandpaper mounted on a flat work surface (i.e., glass, MDO, saw table, etc.) to achieve the desired shape.
If you wish to shape the stone for a specific tool, wrap wet-or-dry sandpaper around a dowel the approximate radius of the tool, and enlarge the groove to fit.
Backs of concave stones can also be used to sharpen chisels.
Camellia Oil has been used for centuries to prevent Samurai swords from rusting, and this Japanese-made blend is the most effective oil for the protection and care of your knives, axes, tools or firearms. Apply just a small amount to keep them free of rust or corrosion.
20ml $12.00
30ml $18.00
50ml $25.00
a:11996 t:4 y:8
