Kitchen Knives

The I.O. Shen Suraisu Slicer features an extended curve to its blade to mimic natural arm movement when slicing. It has a mid-sized handle which balances perfectly in the hand and is equipped with an more→Oriental tanto tip for precision.It’s the best slicer I have ever used.Chef Daniel Clifford, Midsummer House.During the design process, it was important to have a mid-sized handle for this blade to maximise precision, whilst still keeping that Oriental design philosophy synonymous with I.O. Shen.Chef Wayne Sullivan - Designer. The Suraisu Slicer is the most perfect knife I've ever had the pleasure to pick up.Chef Mark Poynton.The pronounced sweeping curve mimics natural arm movement, making slicing in…

Fine preparation knife specialising in the slicing of delicate raw meat and vegetables.For many years, knife manufacturers have been trying to achieve the ultimate cutting edge which is rated using a more→Rockwell hardness scale (liken it to degrees Fahrenheit) - the highest 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…

The I.O. Shen Niku Boning Knife is a stiletto boning knife with an inverted handle for a comfy holding position. The fine blade with its small surface area allows free movement and less resistance.The more→Niku Boning Knife is a class act and essential for any chef who butchers Chef Tommy Banks.From precision cuts to larger beasts, this is a serious knife for serious butcheryChef Michael Wignall.It’s the perfect shape for intricate butchery. The inverted mid-sized handle makes it a comfortable fit, easing the pressure on your palmChef Karim Maoui, Designer. I.O. Shen knives use Triplex steel technology for an exceptionally sharp and long lasting cutting edge. The hardness of steel is measured using a …

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…

The I.O. Shen Miho Slicer has many uses including slicing meat and raw fish. The flat edge allows for smooth, aesthetically pleasing slices when working on large sections of food.Minimal flex gives yo more→u complete control of your slices. This knife is super long and razor sharp.Every pitmaster needs a trusted brisket blade. Thank you I.O. Shen!Christian Stevenson AKA DJ BBQ.BBQ is about big meat and brisket is a huge slab of beef. You need a big knife to cut smoothly through, minimal flex and thin to glide through like butter.Marcus Bawdon, CountryWoodSmoke, UK BBQ Mag Editor.This is 14 inches of laser like steel finesse, combined with the perfect amount of flex for smooth, single stroke slicing.…

This set includes: I O Shen 10.5cm Pointed Paring Knife, I O Shen 21cm Chefs Knife and I O Shen 16cm Sahm Khom Slicer.For many years, knife manufacturers have been trying to achieve the ultimate cutti more→ng edge which is rated using a Rockwell hardness scale (liken it to degrees Fahrenheit) - the highest 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…

This set includes: I O Shen 16cm Sahm Khom Slicer and I O Shen 10.4cm Mai Peng Knife.For many years, knife manufacturers have been trying to achieve the ultimate cutting edge which is rated using a Ro more→ckwell hardness scale (liken it to degrees Fahrenheit) - the highest 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 Technology.All the knives in the I.O.S…

This set includes: I O Shen 27cm Extra Long Bread Knife, I O Shen Sahm Khom Slicer, I O Shen 21cm Chefs Knife, I O Shen 10.5cm Pointed Paring Knife, I O Shen Magnetic Knife Block.For many years, knife more→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 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 ult…

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 Chai Khom Slicer is a baby santoku style knife. It sports a new mid-sized handle to provide perfect balance to the blade which features a slight curve to its edge allowing you to ‘rock c more→hop’ vegetables or use it as a herb chopper.The smaller length of the blade and its strong point make it the perfect choice for scoring meat or slicing tough vegetables. The depth of the blade also provides plenty of knuckle clearance for those with larger hands. The depth can also be used to protect fingers when chopping.The Chai Khom Slicer is very much an oriental knife but can be used to make traditional cuts. It can tackle the hardest of root vegetables yet is light enough that the user won’…

This set includes: I O Shen 23.5cm Carving Knife and I O Shen 19cm Carving Fork.For many years, knife manufacturers have been trying to achieve the ultimate cutting edge which is rated using a Rockwel more→l hardness scale (liken it to degrees Fahrenheit) - the highest 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 Technology.All the knives in the I.O.Shen ran…

I O Shen 190mm Carving ForkFor 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) - t more→he highest 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 Scimitar was designed to perform several jobs without the need to change knives. The European angle to the first 13cm of the knife allows for small/medium bone work (for example poultry more→& lamb). The Japanese angle in the last 17cm of the blade is the precision meat slicer. An I.O. Shen twist on the traditional Butcher's steak knife.The Scimitar is long enough to act as a slicer for large cuts of cooked and raw meats. It works as a classic butcher's scimitar and the heavier European style blade profile at the heel means that smaller bones, gristle, cartilage etc. can be dealt with easily. While it's a large blade, it's well balanced and the I.O. Shen handle means it's comfortable …

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…

The I.O.Shen Mizu slicer has an extra long 36cm blade, perfect for cutting bread and roasted meats with the triplex technology to produce the ultimate cutting edge.Handcrafted to 15° angled edge and a more→mirror finished blade.This Japanese styled knife has the perfect balance and a tai tang embellished handle to provide a strong and durable knife through to the handle.The handle is durable and heat resistant and is ideal for everyday use.Lifetime guarantee  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 DPD. The carrier may request proof of age in order to deliver your parcel. …

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…

Specialist knife with a bevel on one edge only. Favoured by oriental chefs for precise, thin slicing of raw fish.For many years, knife manufacturers have been trying to achieve the ultimate cutting ed more→ge which is rated using a Rockwell hardness scale (liken it to degrees Fahrenheit) - the highest 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…

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…

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…

Length: 235mmFor 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 bei more→ng 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 blade tha…

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…

To commemorate 20 years of I O Shen knives, the popular knife brand have released the very special I.O.Shen 20th Anniversary 20cm Gyuto Knife.The Gyuto is a Japanese chef’s knife with a Western style more→curved blade that smoothly rocks back and forth and has a tanto tip for quick chopping that can be used to cut meat, fish, and vegetables. “Gyuto” literally means “beef sword” and was initially used for cutting meat in Japan. The Gyuto is one of the most versatile and essential of all knives a cook can have.The I.O.Shen 20th Anniversary Gyuto Knife boasts a 20cm length blade with a mid-sized handle.Supplied with a beautiful presentation box, to make a great gift idea for keen cooks or to add to …