Kitchen Knives

Santoku / Chrome Molybdenum Vanadium Steel

Santoku / Chrome Molybdenum Vanadium Steel

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…

Knife Block / Blade Length 17 cm

Our 10.5"Bread knives are fiercely serrated allowing them to glide through even the toughest sourdough.. Each features an 10.5" Japanese AUS-10 steel blade and hand carved handle in either walnut, bee more→ch or rosewood.. See the images below for scabbard and engraving options.

Our 8.5" Chefs knives are the perfect all-rounder capable of everything from vegetable and meat preparation through to carving.. Each features an 8.5" Japanese AUS-10 steel blade and hand carved handl more→e in either walnut, beech or rosewood.. See the images below for scabbard and engraving options.