Japanese knives, kitchen kit + all sharp‘n’shiny. For chefs, cooks + knife geeks

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Japanese knives of all shapes and sizes, whetstones to keep them sharp, and unique kitchen kit to inspire you. Book your sharpening and sharpening lessons and take a look round 🔪

We were determined to find the very best bread knife - naturally, we looked to Japan. This trusty tool is sharp and mighty, easily slicing through sourdough and other baked goods. It's the ideal housewarming or birthday present, and that's before you consider the blade: stainless steel, in 3 sizes - 22cm, 30cm, and 36cm. Both the medium and large sizes come with a protective plastic guard, and the extra-large is tucked away in a sturdy knife box! Saunders says: "I start to get a little hurt that the knife that everyone raves about the most is a blimmin' bread knife. But it is just so good. It glides through even the most worthy loaf and is a joy to use. "

Size

Japanese bread knife

Large - 30cm blade (dark wood handle)

Medium - 22cm blade (light wood handle)

Extra Large - 360mm blade

You may have seen these nifty devices in those noodle bars that have been popping up across the country. This handy gadget grinds sesame seeds or flax seeds for your salads, rice or noodles. Toasted sesame seeds have more flavour because the oils have been released. Symonds says: "I am pretty certain that any dish can be improved by a quick grind of sesame. From hummus to salads to yoghurt and honey. However, the sesame is a pesky beast and they can end up all over your work surfaces and floors meaning you will be finding them for weeks to come. Grab one of these nifty grinders to keep them all contained" Check out five suggestions of how to use it here. (Warning: these include nutella) The spec 55 x 71 x 124 mm. Made in Japan. Sesame seeds not included! Please note that the grinder does not grind the seeds to a paste or powder. It cracks the seeds into irregular smaller pieces to release flavour.

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Sesame grinder

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The knives on this website are awesome in the hand and scary sharp right from the off. Having said this, they do need a little TLC to keep them sharp. Put away your metal steels or water sharpeners, the best way to put an edge back on your knife is with a whetstone, and we believe these ones from Shapton are the best. Whether carbon steel or stainless, Japanese knives all have a high carbon content. This makes them incredibly sharp and easy to sharpen, but also makes them prone to chipping. If you use a steel to sharpen your knife, like a butcher would, you will almost certainly chip the blade over time. Saunders says: "Sharpening your knife for the first time can be a daunting exercise but with a little practise great results can be easy to reach. Whetstones come in different grit levels much like sandpaper, low numbers being coarser than higher numbers. It is very important to use a stone progression but until you get the feel of things, I would stick clear of anything less than 1,000 grit unless you have chips. The lower grit numbers can be quite aggressive in their metal cutting capabilities so the chance of you altering your bevel angles by mistake are much higher. To begin with I would highly recommend the 1,000 and 5,000 grit stones that we sell. The 1,000 grit will form a burr that is detectable with your fingers (if this makes no sense watch youtube for a plethora of sharpening videos) while the 5,000 grit will polish the bevel improving edge retention. These Shapton stones are considered some of the best man made stones in the world. They last forever - I have yet to wear one out and I sharpen a lot of knives. Best of all is their splash and go capability. The majority of whetstones have to be soaked for 20 or so minutes prior to use whereas the Shapton stones just need a splash of water and away you go, which makes them an excellent choice for anyone wanting to do regular touch ups. " Three grades of whetstone are available: 320, 1,000 and 5,000 grit. We also have whetstone holders and flatteners.

Grit

Shapton whetstones - for knife sharpening

1000

5000

Master Shiro Kamo is one of the great makers of Japan and founders of Takefu knife village. Using traditional techniques to forge modern steels he has become a pioneer in his field. We are very proud to sell his knives. SHAPE: Bunka. It’s like a Santoku but with a flatter profile and pointed tip also known as a k-tip. While slightly delicate this fine tip can be used for very intricate jobs. STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. It differs from the other blue paper steels with the addition of Vanadium and Molybdenum.The super part indicates the highest amount of carbon steel at up to 1.5% out of the blue series steels. This has then been hardened to around 65 rockwell making it very hard and capable of retaining an edge for a very long time. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier. FINISH: Kurouchi. This is a black scale that is left on the knife from the forging process. HANDLE: Octagonal rosewood handle with a pakkawood ferrule. BLADE LENGTH: 170mm blade length. MAKER: Kamo - Takefu, Echizen, Japan BEST FOR: If you want the traditional look and great usability, but in a more unusual shape. SAUNDERS SAYS: "A very covetable range of knives where the quality and craftsmanship is amazing at this price point." These knives are hand-forged so there may be slight variations in measurements and finishes.

Bunka knife, Aogami Super with stainless steel cladding, kurouchi finish - Kamo

The renowned Sanjo knife maker, Master Tsukasa Hinoura started blacksmithing in 1975. In Japan, he is exceptionally famous, demand is high and his kitchen knives are incredibly hard to get hold of. Luckily during my last trip to Japan I got to meet Tsukasa-san and his son Mutsumi-san. From this trip we managed to bring back quite a few knives but, most importantly, order lots for the future. Here they are... SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword. STEEL: ATS34. This is a Japanese powder steel produced by Hitachi. It is stainless and capable of taking an extreme edge. It’s also not too hard to sharpen. FINISH: Damascus or suminagashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel, thus giving the knife a beautiful and striking appearance. HANDLE: Octagonal Rosewood handle with Buffalo horn ferrule. BLADE LENGTH: 210mm. MAKER: Tsukasa Hinoura - Sanjo, Japan BEST FOR: Those wanting a knife made by a God. SAUNDERS SAYS: "bar the usual stuff, my most expensive possession by a country mile is one of his knives. Anything you get from him is utterly jaw dropping and this ‘affordable’ range is no expectation. Buy them while you can.”

Gyuto knife, ATS34 Powder Steel, Damascus finish, Rosewood handle - Tsukasa Hinoura

SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width. STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steel differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier. FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic. HANDLE: Octagonal Walnut handle with a walnut ferule and maple spacer BLADE LENGTH: 165mm. MAKER: Ittetsu - Echizen, Japan BEST FOR: Everything but bones and hard stuff! SAUNDERS SAYS: "Really good quality stainless steel cladded blade, and a very good value entry point to the Japanese knife world." These knives are hand-forged so there may be slight variations in measurements and finishes.

Santoku knife, Aogami 2 with stainless steel cladding, nashiji finish - Ittetsu

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Japanese knives, kitchen kit + all sharp‘n’shiny. For chefs, cooks + knife geeks

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