Chef's Knives

A Santoku is a Japanese all-purpose kitchen knife. Like a chef’s knife, the Santoku is used for just about every cutting job in the kitchen. The name means “three virtues.” Depending on who you ask, the name refers either to the three types of foods it works well with vegetables, poultry, and fish or for the three types of cuts at which it excels; slicing, dicing, and chopping.

SHUN CLASSIC BLONDE LINE—GIVE YOUR KITCHEN A LIGHTER LOOK
Originating in Seki City, Japan’s historical center for manufacturing samurai swords, Kai Shun is heir to a seven-century tradition of superior workmanship. Kitchen cutlery for the ultimate knife connoisseur, Kai’s Shun Classic line features proprietary high-performance VG-MAX ”Super Steel” that is clad with sixteen layers of stainless steel to create a stunningly beautiful rust-free San Mai damascus blade.
The blade profiles are precision ground and etched to reduce sticking, resulting in less damage to the food being cut and faster prep times. Natural blonde Pakkawood handles are ergonomically designed with a ‘D’ cross-section, featuring offset stainless steel bolsters for maximum comfort and control. Stainless steel end caps complete the design for added beauty and durability. Every Shun Classic knife is an outstanding example of form fulfilling function. The Shun Classic line also offers you the widest assortment of both traditional culinary blade shapes and contemporary cutting-edge designs, so you will always find the right knife for the task.

AT THE PEAK OF PERFECTION
In Japan, “shun” (pronounced shoon) is the word used to describe local, seasonal food at the very peak of its flavor and freshness. Shun is a time—the exact moment—when a fruit has reached its perfect ripeness, when a vegetable is at its very best, when meat is at its most flavorful. Home cooks and professional chefs alike celebrate shun in their kitchens, eagerly awaiting each season’s bounty and serving every ingredient in its proper time. Kai named their fine cutlery Shun to honor this tradition of seasonal, mindful eating and as a mark of their dedication to making kitchen cutlery that is always at the peak of its perfection, too.
So now you know; just say, “Shoon” (rhymes with “moon”) for kitchen cutlery that’s designed to help keep your freshest ingredients at their very best.

18cm (7’’) Santoku [Vegetable Knife]

The L Series speaks to the purity of minimalism, focusing on the elemental beauty of forward-thinking aesthetics and practical functionality. A sleek and modern knife whose exceptional qualities shine out, complementing and elevating the skills of the chef.

The 7-inch Santoku Knife is a Japanese-style chef’s knife for slicing and chopping fruits, vegetables, and meats. This highly versatile blade features a hollow edge, which reduces surface resistance while cutting and allows food to easily slide off the blade’s surface.

• Patented design knives focus on an ergonomic handle that provides an easy and comfortable grip. Well balanced and comfortable handle pairs tastefully with the signature single mosaic rivet.
• Handcrafted full-tang knives forged from tight-grained X50CrMoV15 German Steel for incredible durability, stain resistance, and exceptional edge retention. 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.
• Designed to help you accomplish a variety of cutting tasks with ease and confidence.
• NSF Certified. Lifetime Warranty against manufacturer defects. Wash knives with warm water and a little detergent, rinse.

• Ceramic blade ground to microscopic precision by diamond wheels for rock-like edge with excellent sharpness retention
• Totally impervious to acids, juices, oils, salts or other elements; will never rust
• Lightweight, extremely balanced in the hand; ergonomic handle reduces fatigue during repetitive cutting
• Hand wash only; sharpen using Kyocera electric sharpener or mail to Kyocera for free sharpening
• Kyocera Revolution Series new advanced ceramic with a deeper blade and redesigned handle for precise control.
• The 5.5-inch blade slices, cuts, chops, and peels and other prep work.
• Sleek grounded, polished blade in white.
• Blade material: Ceramic
• Blade length: 5.5 In
• Handle material: Ergonomic Resin
• Care instructions: Hand Wash

The HAKU Series is a testament to the beauty of expert hand craftsmanship. Exceptionally sharp, minimalistic, and beautiful, 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 African Blackwood handles balance each knife while providing exceptional comfort and precision for the chef. Each knife comes with a dark walnut wood magnetic Saya-style sheath that is perfectly shaped to match and protect the knife's distinct blade.

• The Nakiri Knife is a full-tang knife with keen Asian-style edge that allows for added stability, easy honing, long-lasting sharpness, and increased efficiency when cutting and chopping.
• Forged from 67 layers of Cangshan proprietary X-7 Damascus Steel.
• Each blade goes through Cangshan proprietary ULTRA6 heat treatment, ensuring every blade maintains its strength and function.
• Hand-sharpened to a 16-degree angle with a Rockwell Hardness rating of 60 +/- 2, the HAKU Series is incredibly sharp with exceptional edge retention.
• Lifetime Warranty against defects in materials and manufacturing.

5" Nakiri: SKU 503893

The L Series speaks to the purity of minimalism, focusing on the elemental beauty of forward-thinking aesthetics and practical functionality. A sleek and modern knife whose exceptional qualities shine out, complementing and elevating the skills of the chef.

The 8-inch Chef’s Knife is one of the kitchen’s most essential and versatile tools. Designed for both push cuts and the popular rocking motion, this blade is perfectly shaped for slicing, dicing, mincing, and chopping a wide variety of meats, vegetables, and fruits. The wider blade on the chef’s knife assists in maintaining control for a straight top-to-bottom cut through tougher foods, like starchy root vegetables. The 8-inch length can be used for nearly any chopping or slicing task, making this an everyday necessity.

• Patented design knives focus on an ergonomic handle that provides an easy and comfortable grip. Well balanced and comfortable handle pairs tastefully with the signature single mosaic rivet.
• Handcrafted full-tang knives forged from tight-grained X50CrMoV15 German Steel for incredible durability, stain resistance, and exceptional edge retention. 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.
• Designed to help you accomplish a variety of cutting tasks with ease and confidence.
• NSF Certified. Lifetime Warranty against manufacturer defects. Wash knives with warm water and a little detergent, rinse carefully, and dry with a towel.

All RÖSLE Basic Line Knives are made of one piece and are very easy to clean.

Chef's knife "Basic Line

• Perfect for cutting, slicing, filleting and chopping all types of food
• Sturdy blade and versatile
• Hardened special blade steel X50CrMoV15
• High quality stainless steel
• Ergonomic stainless steel handle
• Bolster serves as finger protection
• Blade length 8"

• Manufacturer: Victorinox Swiss Army
• Material: High-carbon stainless steel, Fibrox
• Length: 8" & 10" 
• Warranty: Lifetime warranty
• Made in Switzerland

This Japanese-style santoku is deftly proportioned to do the work of a chef's knife and a cleaver, and is ideal for precision tasks like mincing and paper-thin slicing. Shallow depressions in the blade create air pockets that keep foods from sticking. Its handle, made of durable polypropylene, is designed for comfort.

Triple riveted to the handle, the hand-honed, full tang blade is forged from high-carbon steel, which is ground from handle to tip and from spine to edge for optimal sharpness. The recessed bolster allows you to sharpen the entire length of the cutting edge. Always use caution when handling sharp objects.

Hand wash with warm water and a mild detergent. Rinse and dry immediately. Regular use of the honing steel maintains cutting edge. Sharpen knives as needed. This can be done by a professional or at home, using a whetstone or a knife sharpener. Avoid cutting on hard surfaces such as stone, metal or glass. Store knives in a safe place to protect edge and prevent injury.

Blade measures 7" long

Made in Germany

Jean Dubost's 1920 Chef Knife will cut through any meat, cooked or uncooked, let alone anything else you want to throw in the oven, grill, or bowl. The full tang blade (2.5mm gauge) is made from high quality stainless steel, adding great strength and durability. The oak handle was selected from specific trees that are part of programs for lasting management of forests, and has the PEFC Certification (Program for the Endorsement of Forest Certification).

Oak handle
Stainless steel blades and cap
Stainless Steel Blade
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.

The Jean Dubost 1920 Santoku Knife is a general-purpose must have, in Japanese "Santoku" means "three uses". This is referring to it's ability to slice, dice, and mince foods in a more satisfying manner. The full tang blade (2.5mm gauge) is made from high quality stainless steel, adding great strength and durability. The oak handle was selected from specific trees that are part of programs for lasting management of forests, and has the PEFC Certification (Program for the Endorsement of Forest Certification).

Oak handle
Stainless steel blades and cap
Stainless Steel Blade
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.

Discover ICED - the new knife range from Kuhn Rikon. The ice-hardened blades made of German stainless steel are noticeably robust and sharp. Knife block and cutting boards ensure gentle storage and optimum performance.

The ICED chef's knife is your all-rounder in a handy size. The slightly shorter blade is particularly suitable for smaller hands. Slicing, dicing and chopping vegetables, fruit, meat and more will be effortless in future.

Experience the benefits of centuries-old knowledge. As early as the 19th century, Swiss watchmakers used to place steel parts in the snow to make watches more solid and durable. That's why our German steel blades are heated to over 1000°C / 1832°F and then ice-hardened (tempered) at minus 120°C / 184°F. This makes them more durable and corrosion-resistant. The weighted handle scores with ergonomic handling and optimum balance. The dark titanium coating provides an elegant look.

Cut like a professional with ICED.

• Perfect for slicing, chopping, dicing fruit, vegetables, meat and much more
• Sharp tip for fine cuts
• Ice-hardened blade made from German steel
• Weighted and riveted handle for optimum balance
• Titanium coating for an elegant look
• HRC: 53 ±2
• Blade length: 20 cm
• Overall length: 33.5 cm
• Gentle storage in the bamboo knife block
• Best performance of the cook's knife on the bamboo cutting boards
• Warning: Not suitable for children - blade is very sharp. Storage in knife block recommended. Improper use can lead to injuries.
• Cleaning by hand minimizes dulling of the blades and ensures years of use. Simply clean with lukewarm water and a mild detergent and a non-scratch sponge/dishcloth.

Item Width 1.8 inch, Height 0.8 inch, Length 13.2 inch, Blade length 7.87 inch

Material: 

• plastic
• PVD (Physical Vapour Deposition)
• Titanium
• YS1282A

A French-forged, full tang blade finished with real Wrangler denim—a chef’s essential reimagined through craft and grit.

• Made in France
• Limited Edition Wrangler Denim Micarta™ Handle
• X50CrMoV15 NITRO+ Metal
• Rockwell Hardness of 58+
• Full Tang and Fully Forged

Crafted in Thiers, France by fifth-generation bladesmiths, the Wrangler x Made In Chef Knife features a full tang, fully forged construction from nitrogen-treated stainless steel. The result is a sharper, more balanced blade built to last, with exceptional edge retention and control in high-performance kitchens.

This edition pairs Made In’s most versatile blade shape with a handle made from Wrangler Denim Micarta™—a material created by fusing real denim with resin under intense heat and pressure. The result is a handle with grip, is durable, and built to perform under pressure. Whether you’re chopping onions on the line or breaking down meat by a campfire, this knife is ready to work.

• Blade Material: X50CrMoV15 Stainless Steel
• Blade Angle: 18-Degree Edge Angle
• Blade Type: Double Bevel
• Blade Length: 8.5”
• Blade Height: 1.96"
• Blade Thickness: 2.3 mm
• Total Length: 13”
• Weight: 7 oz
• Rockwell Score: 58+ HRC

TECHNICAL INFORMATION:

Blade shape: Santoku 

Steel: VG-10 

Hardness (HRC): 60

Knife length: 315 mm

Blade length: 165 mm

Spine thickness: 1,8 mm

Weight: /

Handle type / material: Charcoal wood 

Blacksmith: Sekiryu 

Best for:

• Everyday use 
  
• Meat
• fish
• vegetables

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