Cleavers, Carving & Boning Knives

• The mid-point, stable, streamlined German Steel blade makes it ideal for cutting and filleting raw and cooked meat and hams. Thanks to the precise cut, the meat and ham fibres are sliced cleanly, and filleted roasted meat remains juicy
• The fine wood grain gives the riveted, ergonomic handle of Pakka wood a modern aesthetic
• Forged blade is made of special X50CrMoV15 German steel
• Blade length approx. 7.1in.
• Mastering the art of cutting in the kitchen

• Handle Material

  Pakkawood

Made from high-grade stainless steel, and put through 25 production processes, this carving set will slice through any meat with ease. Whether you carve meat every week, or just for the holidays, this set will never let you down. The solid stainless steel gives you a sleek look that is appropriate for any type of occasion.

Stainless steel handle, mirror-polish
Stainless Steel Blades
Carving Knife and Fork
Certificate of Authenticity

Care Instructions: We recommend washing your cutlery gently by hand under running hot water and to wipe it off immediately after. However, most of products, apart from those with natural wood handles, are dish-washer safe.

It is important to comply with the following instructions:

• Avoid long washing cycles
• Open the dish-washer as soon as the cycle is finished
• Do not leave the knives in the dish-washer for several hours after washing cycle
• When you take them out of the dishwasher and before putting them away, dry with a soft cloth

The Laguiole knife has been used in the south of France for over 200 years. Jean Dubost's family, inspired by the traditional peasant tool, has been crafting the artisan blades since 1920. Surrounded by legend and myth, the Laguiole knife still carries the mark of its ancestors. A bee that is found engraved on all Laguiole products, was originally part of Napoleon Bonaparte's imperial seal. The blade, made of high-grade stainless steel, is stamped, then ground and then polished in over 25 different manual production stages. Recently, the Laguiole mark has expanded to include flatware, wine waiters and cutlery crafted with the same quality and craftsmanship. Trusted and revered in kitchens and restaurants through-out France, the Dubost family is happy for the Laguiole tradition to finally reach this side of the Atlantic.

Carve any type of meat with this carving knife and fork. This set can be placed in the dishwasher.

TECHNICAL INFORMATION:

Blade shape: Nakiri

Steel: VG-10 

Hardness (HRC): 60

Knife length: 330 mm

Blade length: 180 mm

Spine thickness: 1,8 mm

Weight: /

Handle type / material: Walnut wood 

Blacksmith: Sekiryu 

Best for:

• Vegetables

The ultimate tool for all tasks that place high demands on the sturdiness and power of the knife: the Cleaver makes the cutting of ribs, racks, bones, and also extremely hard-skinned fruit - such as coconuts - easy. The large flat of the blade, together with its strength and rigidity, make for easier and fatigue-free prepping. 

Add this Fiskars 6.3-in. all-steel cleaver knife to your cooking toolkit. A tough blade allows you to chop and slice meat, fish, hard vegetables, bones and more. For comfort, it delivers optimal center balance. Japanese high-carbon steel ensures lasting use, and a seamless, casted structure adds elegant style.

The YARI Series is a bold statement of traditional design coupled with innovative materials. Exceptionally sharp, and striking in design, these hand-sharpened blades feature a unique 67-layer Damascus pattern across the face of the X-7 high-alloy full-tang blades. Rich, ultra-dense gray G10 handles balance each knife while providing exceptional comfort and precision for the chef. Each knife comes with a rich gray wood magnetic Saya-style sheath that is perfectly shaped to match and protect the knife's distinct blade.

• The 8-inch Sashimi Knife has a long, narrow blade, similar to those traditionally used in Japanese cuisine to prepare sashimi or sushi. However, this blade shape also lends itself to delicate carving tasks, such as thinly slicing beef, poultry, or cooked fish prior to plating. The 8-inch blade is long enough to slice most fish and other meats, but is still a nimble extension of the hand.
• Each blade goes through our proprietary ULTRA6 heat treatment, ensuring every blade maintains its strength and function.
• Hand sharpened to a 16-degree angle per side. HRC 58 +/- 2 on the Rockwell Hardness Scale.Forged from 67 layers of Cangshan's proprietary X-7 Damascus Steel.
• NSF Certified. Lifetime Warranty against manufacturer defects.

• Helen Chen's Asian Kitchen 8-inch Chinese Chef Knife slices, dices, and minces vegetables and boneless meats
• Made from high-quality Japanese carbon steel and walnut handle; measures 12 x 3.25 x 1.25 with 8-inch blade
• Long-lasting, razor-sharp cutting edge; blade can easily be resharpened if it ever becomes dull from use
• Ideal for cutting fruits and vegetables, chopping herbs, julienning carrots, mincing garlic, dicing onion, butchering meat, slicing ham, and more
• Hand wash and dry thoroughly; includes limited lifetime manufacturer's warranty; not intended for breaking bones

Chop your way through large pieces of meat and whole poultry with ease using the stamped Messermeister Four Seasons Heavy Meat Cleaver. This is manufactured from one solid piece of steel alloy and given a razor sharp edge and is meant to cut through bone. The ergonomic grip of the handle allows you to break down proteins with certainty. Use the side of the 3.25” blade to smash garlic or lemongrass or scoop and transfer to a prep bowl.

• The German 1.4116 stainless carbon alloy blade resists stains and corrosion, exhibits toughness and durability, holds its edge retention, and is easy to resharpen to a razor-like edge.
• This knife line is one-piece stamped, which produces a strong blade from heel to tip. The blades are heat treated and cooled to achieve a Rockwell of 56-57.
• The over-sized, hygienic, molded polypropylene handles provide comfort for the extreme demands of a commercial kitchen.
• Handcrafted in Santa Catarina, Portugal.
• The Knife for Life™ guarantee provides a lifetime warranty against material and manufacturing defects.
• 100% Messermeister quality

Features

• Perfect for Slicing Sashimi Sushi Rolls - The ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish at 12-15 single side. Because of its special single-sided and sharp blade without crushing or tearing the structure of the ingredients, it is able to slice sashimi and sushi into thin slices
• High-carbon Stainless Steel Blade - This 9 inch sharp sushi knives is Manufactured with High Carbon Stainless Steel 5cr15mov, at HRC 56-58 hardness, the sharpness is 80-100. Sashimi knife boasts unrivaled performance and incredible edge retention.
• Ergonomic Hygienic Pakkawood Handle - The Ergonomic Handle of this single-edged sashimi knife has perfect grip and great balance, so you don't need to spend too much energy while cutting, very comfortable to hold. This handle also provide optimal performance,water resistance, Stability.
• Great Gift - Busy sushi chefs will truly love this japanese Sushi Knife for its highly quality. Slice as much sashimi as you want, because this Yanagiba Sushi knife will keep its edge for a very long time without rusting. Perfect gift for Wedding, Birthday, Thanksgiving and Halloween,etc.
• Easy Care - The sashimi knives is easy and fast to clean. To protect the sharpness and glossiness of the knives, please do not wash the knives in dishwasher. Clean and dry them immediately after hand washing to get the most out of them.
• Made in Japan

Total length 14.5"

Blade 9"

• "Blue" carbon steel cutting core between two layers of mirror-polished stainless
• Japanese san mai blade
• Full composite tang
• Grey PakkaWood handle
• Hand-sharpened 16-degree double-bevel blade edge (32-degree comprehensive)
• Wooden saya (sheath)
• Blade Length: 7 inches
• Handcrafted in Seki City, Japan • Limited Lifetime Warranty

The Shun Blue 7-inch Menkiri Knife is a beautiful, razor-sharp, extremely functional noodle-cutting knife. The long, straight, sharp edge contacts the cutting board completely, cleanly and effortlessly cutting through a folded sheet of fresh noodle dough. This knife is also quite adept in cutting a full range of fresh, homemade pastas, as well. Not limited to noodles and pasta alone, the menkiri also provides excellent cutting control for slicing vegetables.

In the tradition of Japan's ancient sword smiths, each Shun Blue knife is handcrafted in Seki City, Japan. Designed in partnership with award-winning chef, Chris Cosentino, each Shun Blue knife features a traditional Japanese blade shape, a "blue" carbon steel cutting core, and an elegant grey PakkaWood handle. This collection of knives boasts the razor-sharp edges and ease of resharpening of carbon steel, which is favored by professional chefs. Sandwiching this professional "blue" carbon steel core between two layers of mirror-polished stainless steel brings to each knife in the collection the ease of use and care of standard stainless steel blades.

The Shun Blue handle is crafted from beautiful blue PakkaWood, and is a variation on a traditional Japanese handle design, modified to make the grip more secure and comfortable.

Included with each Shun Blue knife is a traditional Japanese wooden sheath, or saya.