Kitchen Knives
Japanese knives (houcho) are traditionally made from carbon steel, which holds its
edge well- but stains. The same blades can be wrapped in stainless steel, with only the cutting edge of the carbon revealed, preventing stains, but preserving the qualities of the carbon.
Japanese knives feel rather different to most Western ones, and need to be handled carefully: the steel is more brittle (which is why it's so sharp) and blades can chip if mistreated.
Santoku style: pointed blade, all-rounder for meat and veg… From £45.00
One of the handiest things you could have in the kitchen… £7.50
Lovely little Japanese grater for wasabi (horseradish)… £14.50
New, very clever and really rather beautiful, kitchen… £28.00
Niwaki offer a sharpening service for all kitchen knives… £15.00
Hand made knife blocks made especially for us by our… £49.00
Nakiri style: squared blade, vegetable knife. Santoku… From £65.00
Santoku style: pointed blade, all-rounder for meat and veg… From £75.00
For mincing and fine chopping, and especially good for… £28.00
A real gem. Stainless steel wrapped around a razor sharp… £72.00
Traditional Nigiribasami snips. Ever eaten an onigiri?… £18.00
Traditional design from Miyamoto Musashi, brass handle, 3"… £18.00