Kitchen Knives

Well-balanced, robust and lightweight with an ergonomic design that pays homage to the traditional pocket knife, the Opinel Les Forgés 1890 Santoku Knife is a kitchen essential. Masterful design combi more→ned with the Opinel ancestral tradition of fine craftsmanship will impress even the most discerning kitchen connoisseurs.  The full-tang razor-sharp, dimpled blade will glide through ingredients with ease and means slices won’t stick. The 17cm stainless steel blade is extremely resilient to rust, and the unfinished beechwood handle is stabilized to improve water resistance and provides outstanding grip and comfort.  Comes beautifully presented in a premium gift box for effortless gifting.  Produc…

Steak knives, set of 4, white micro-serrated ceramic blade Preserved flavours and flavours: Ceramic is a healthy and natural material, which does not oxidise the food and does not alter the taste or more→the smell. The flavour is prolonged. Comfort and precision: our very light knives have an ergonomic handle that improves cutting comfort and precision of movement

For many years, knife manufacturers have been trying to achieve the ultimate cutting edge which is rated using a Rockwell hardness scale (liken it to degrees Fahrenheit) - the highest being Rockwell 6 more→2° (this is like the boiling point of water). However, the brittleness of the knife has made this impossible to produce commercially without using a Damascus method, which is very expensive. I.O.Shen have overcome this problem by sandwiching 2 softer outer layers (Rockwell 10°) of steel with Rockwell 62° to produce the ultimate cutting edge. I O Shen call this Triplex Steel TechnologyAll the knives in the I.O.Shen range have used the very latest technology to construct a blade that is not only ama…

I.O.Shen Meat CleaverFor many years, knife manufacturers have been trying to achieve the ultimate cutting edge which is rated using a Rockwell hardness scale (liken it to degrees Fahrenheit) - the hig more→hest being Rockwell 62° (this is like the boiling point of water). However, the brittleness of the knife has made this impossible to produce commercially without using a Damascus method, which is very expensive. I.O.Shen have overcome this problem by sandwiching 2 softer outer layers (Rockwell 10°) of steel with Rockwell 62° to produce the ultimate cutting edge. I O Shen call this Triplex Steel TechnologyAll the knives in the I.O.Shen range have used the very latest technology to construct a b…

The I.O. Shen Ryoba is a chef’s knife which specialises in the preparation/filleting of fish and carving of meat. Serrations at the heel of the blade can be used on poultry and fish bones.Designed by more→2 Michelin Starred Chef Daniel Clifford.I designed the Ryoba to specialise in filleting fish and carving meat. The serrations give it strength at the base to tackle bones. For me, it’s a perfect all rounder.A truly revolutionary blade.Chef Wayne Sullivan.The Ryoba is my favourite tool for fish work. Great balance and precision. The toothed heel is perfect for larger specimens.Chef Tim Allen.Note: The extremely hard centre layer of I.O. Shen knives is not to be used for chopping hard objects such…

Box 12 piece (each piece wrapped in a sheath) Blade: Nitrum stainless steel Size blade: 110 mm (4. 33 inches) Handle: rosewood Steak knife/table knife

This Scanpan 3 Piece Chefs Set, finished in Classic Steel, includes the following popular knives: 9cm paring knife, 15cm utility knife, 20cm chef's knife.The Scanpan paring knife is the perfect knife more→for peeling, decorating and other tasks that require precision. The Scanpan carving knife is excellent for maintaining full control while cutting uniform slices from whole hams, turkeys, and roasts.Finally the Scanpan chef's knife's broad, heavy blade makes it easy to perform challenging tasks involving chopping, slicing and dicing.  Knives are not for sale to persons under the age of 18. - all knives and bladed products are delivered by Age Verified Delivery (AVD) and cannot be delivered by …